Rich, dark chocolate with a sweet pistachio butter filling. These simple snacks make for a delicious plant-based treat for any time of day. You can use any dairy-free chocolate for this, but I find that the combination of the dark chocolate with the pistachio butter to be especially delicious. They’re a tasty treat that you can pop into a bag or lunch box and take with you. They also keep well in the freezer if you’d like to keep them for longer. Just store them in an airtight container, and allow them to defrost before eating them
Serves; 12 cups Cook time; One hour
You’ll need;
- 125g smooth pistachio butter
- 30g icing (powdered) sugar
- 360g dark chocolate
- 12 cupcake cases
Method;
- Start by lining a cup cake tray with the cases
- Then in a small bowl mix the pistachio butter and the icing sugar together until you have a smooth creamy filling
- In a separate small bowl, melt 180g of chocolate. I did this by melting the chocolate in a microwave on half powder at 30 second intervals, then taking the bowl out of the microwave and stirring the chocolate each time
- Add one tablespoon of chocolate into the bottom of each cupcake case
- Once the chocolate has set, top each piece with some of the pistachio butter filling and then smooth it out into an even layer
- Finally melt the remaining chocolate and add one tablespoon of melted chocolate onto the pistachio butter filling to fully seal each cup. Optional extra; finish each cup off with a little sprinkle of salt on top
- Once the chocolate is set they’re ready to eat
Store the pistachio butter cups in an airtight container in a cool, dark place
If you would like to make your own pistachio butter for this recipe, I share how I make mine in this blog post. It’s simple and straightforward, and it makes this a cheaper option than buying pistachio butter
Bethany's Vegan Kitchen 