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pile of Pistachio Butter Cups
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5 from 22 votes

Chocolate Pistachio Butter Cups

The latest version of a butter cup with a Mediterranean twist, these Chocolate Pistachio Butter Cups are simple to make and perfect for a sweet tooth!
Course Dessert
Cuisine Mediterranean
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 247kcal
Author Yumna Jawad



  • Place pistachios in a food processor. Turn the food processor on and let it run on high for about 5 minutes, scraping down the sides with a spatula as necessary.
  • Add the honey, coconut oil and honey, and process until the mixture is smooth again, about 2-3 more minutes.
  • In a microwave, melt chocolate bar; stir until smooth.
  • Fill a regular muffin tin with paper liners. Drop about 2 tablespoonfuls of the melted chocolate into the muffin cups. Drop 2-3 teaspoonfuls of the pistachio butter into the center of each cup; top with the remaining melted chocolate, about 2 teaspoons for each cup.
  • Sprinkle each cup with a pinch of coarse sea salt.
  • Freeze until set, about 1 hour and then enjoy!



  • Adaptability: You can certainly use any other nut butter or make your own nut butters for this recipe: it works well with peanut butter (that’s a given haha), almond butter, pecan butter and cashew butter. I found it’s best to use roasted nuts though if you’re making your own nut butter, especially with cashews.
  • Storage: Store in an airtight container for 5-6 weeks, or freeze for up to 3 months.
  • Tools: I use the Kitchen Aid food Processor to make this, but I would also recommend the Dash blenderVitamix or Ninja


Serving: 1g | Calories: 247kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 270mg | Fiber: 3g | Sugar: 14g | Vitamin A: 55IU | Vitamin C: 0.6mg | Calcium: 29mg | Iron: 2.3mg