Home Chocolate Pistachio Cups [Vegan, Grain-Free]

Chocolate Pistachio Cups [Vegan, Grain-Free]

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These chocolate pistachio cups are a great way to indulge your sweet tooth when you're craving something small. They're filled with a marzipan-like pistachio cream that's surrounded by a luscious layer of smooth, dark chocolate, then topped with roasted nuts and a sprinkle of flaky sea salt.

Chocolate Pistachio Cups [Vegan, Grain-Free]

Serves

6 cups

Ingredients

For the Pistachio Paste:

  • 1 cup shelled, raw pistachios
  • 1-2 tablespoons agave syrup
  • Pinch of salt

For the Chocolate:

  • 5 tablespoons coconut oil, melted
  • 5 tablespoons maple syrup (or 4 tablespoons agave syrup)
  • 4 tablespoons raw cacao powder
  • Pinch of salt

For the Topping:

  • 1 tablespoon chopped pistachios
  • 1 tablespoon cacao nibs
  • 1 teaspoon flaky sea salt

Preparation

  1. For pistachio paste, first toast pistachios on a large baking tray in the oven for about 5 minutes on 390°F.
  2. After you remove them from the oven, let them cool and then transfer them to your food processor. Process them for about 5- 10 minutes (depending on your food processor) and add agave syrup and salt.
  3. Process more until paste is formed, similar to marzipan in texture.
  4. You will have more pistachio paste than you actually need but otherwise, the processor wouldn’t work with smaller quantity.
  5. For raw chocolate, put coconut oil, cacao powder and maple syrup in a small pan and heat it over low heat until it’s all melted and combined. Set aside.
  6. To make the cups, prepare muffin tin with six muffin liners.
  7. First put a small quantity of melted raw chocolate on the bottom of each muffin liner and place it in the freezer for about 5 min until firm.
  8. Remove from freezer and put another thin layer of melted raw chocolate in each cup.
  9. Then put about half tablespoon of pistachio paste in the middle of each cup and finish it by drizzling more chocolate until pistachio paste is completely covered.
  10. Put in the freezer for 5 minutes so it firms up a little bit.
  11. Add toppings: chopped pistachios, cacao nibs, and flaky sea salt and put back in the freezer until the cups are completely firm (at least 1-2 hours).
  12. After that keep them in the refrigerator as coconut oil in raw chocolate melts very quickly on room temperature.

Nutrional Information

Calories: 279 | Carbs: 20g | Fat: 21g | Protein: 5g | Sugar: 15g | Sodium: 388mg

Notes

Adapted from Bojon Gourmet

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AUTHOR & RECIPE DETAILS


photo

I'm Lili and I come from beautiful Croatia! I work as a freelance food photographer, food & travel blogger, I'm passionate about creating visual stories with my photos, sharing delicious and healthy recipes on my Travelling oven blog and social media and discovering beautiful new places around the world! I have lived as an expat in Scotland, Kazakhstan, Turkey and Switzerland and currently living in Croatia’s capital Zagreb.



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