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]
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
- For pistachio paste, first toast pistachios on a large baking tray in the oven for about 5 minutes on 390°F.
- 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.
- Process more until paste is formed, similar to marzipan in texture.
- You will have more pistachio paste than you actually need but otherwise, the processor wouldn't work with smaller quantity.
- 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.
- To make the cups, prepare muffin tin with six muffin liners.
- 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.
- Remove from freezer and put another thin layer of melted raw chocolate in each cup.
- 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.
- Put in the freezer for 5 minutes so it firms up a little bit.
- 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).
- After that keep them in the refrigerator as coconut oil in raw chocolate melts very quickly on room temperature.
Adapted from Bojon Gourmet