Mini Chocolate Pistachio Cups


Mini Chocolate Pistachio Cups


My youngest daughter loves pistachios so I decided to whip up some pistachio butter. I knew before I started whipping it up that if it tasted as good as I expected I was going to make Chocolate Pistachio Cups. The pistachio butter was delicious and I whipped some up and they weren’t a disappointment. My daughter even tried to “test one” as I was taking pictures. I let her have one, her eyes lit up and she said “These are the best pistachio muffins ever!” I explained they weren’t muffins, I think the muffin tins threw her off, but it was love at first bite for sure. I was originally picturing these as a cute Christmas treat but the pistachio butter wasn’t as green as I hoped but I decorated them with chopped pistachios for a delicious healthy holiday treat!



Pistachio Cups

Makes 12, mini muffin size

2 TBSP raw agave

1/4c coconut oil, liquid state

1/3c cacao powder

1 tsp vanilla

1-2 TBSP chopped raw pistachios

1/4 c pistachio butter, recipe below will make 5-6 dozen


Place 12 mini muffin wrappers in a mini muffin tin or on a cookie sheet. In a small bowl mix together coconut oil, cacao powder, raw agave, and vanilla until smooth. Spoon a small amount into each muffin wrapper, only using half of the mixture. Place the muffin tin/cookie sheet in the freezer while preparing the filling, or for about 5 minutes to set. Pull tins out of the freezer and either spoon pistachio butter into the cups or place in a piping bag/ plastic bag with the corner snipped and divide the mixture between the tins. Spoon a spoonful of chocolate over the pistachio butter using the remaining chocolate among the cups. Sprinkle chopped pistachios on top. Place in the freezer to set, about 10 minutes, or until ready to eat. Store remaining Mini Chocolate Pistachio Cups in the freezer and take them out as needed, they come to room temp quickly. Enjoy!



Mini Chocolate Pistachio Cups
So good you can’t keep your hands off them.


Pistachio Butter

Makes 1 1/3- 1 1/2 cups

2c raw shelled pistachios

1/4 tsp sea salt

1 TBSP coconut oil, melted


Blend pistachios, salt, and coconut oil together in a Vitamix or food processor until smooth and creamy. In a Vitamix it took less than 5 minutes. Store in an airtight container in the refrigerator. Enjoy!



Mini Chocolate Pistachio Cups