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!
Servings: 12 servings
Ingredients
- ¾ cup chocolate chips
- 1 teaspoon coconut oil melted
- 6 tablespoons pistachio butter
- sea salt optional
Instructions
- Line a 6-cavity muffin tin with paper muffins liners and set aside.
- Place the chocolate chips and coconut oil in a medium microwave-safe bowl, melt in the microwave using 30-second intervals until the chocolate is fully melted.
- Add about 1 tablespoon of melted chocolate mixture to each muffin liner. Use a silicone pastry brush or the back of a spoon to spread the chocolate about ⅓ of the way up the muffin liner to form the base of the chocolate cup. Make sure the bottoms of the cups are smoothed into an even layer, then place in the freezer to firm up for 10 minutes.
- When the chocolate is firm, place 1 tablespoon of pistachio butter into each chocolate cup. Use an offset spatula to smooth the pistachio butter into a single layer. Place in the freezer to firm up for 10 minutes.
- Add about 1 tablespoon of the remaining chocolate on top of each chocolate cup and spread the chocolate into an even layer. Sprinkle the tops with flaky salt (if desired), then place back in the freezer for an additional 10 to 20 minutes.
Video
Notes
Storage: Store in an airtight container for 5-6 weeks.
Freezing: You can freeze these cups in an airtight container for up to 3 months.
Nutrition
Serving: 1g | Calories: 80kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 0.04mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 16IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.1mg
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