Raw Salted Chocolate & Pistachio Butter Cups
If you love the sweet stuff, this healthy and delicious treat is a lifesaver. Filled with honeyed pistachio butter, they also pack some serious crunch.
Prep Time – 20 Minutes
Cooking Time – 20 Minutes
2 cups raw pistachios, shelled
2 tbsp honey
½ tsp flaky salt
1 tbsp olive oil
¼ cup raw pistachios, shelled and coarsely chopped
1 cup chopped cacao butter
½ cup raw or regular cacao powder
¼ cup maple syrup
1 tsp vanilla extract
2 tbsp pistachios, chopped
1 tbsp cacao nibs
1 tsp flaky salt
Make the pistachio butter: In a food processor, grind the pistachios to a smooth paste. Add the honey, salt, and oil, and process until smooth again, approximately 5-10 more minutes. Measure out ½ cup of the pistachio butter into a bowl; reserve the rest for another use. Stir in the chopped pistachios, then cover and chill in the refrigerator or freezer until cold and firm.
Make the raw chocolate: Place the cacao butter, cacao powder, maple syrup, and vanilla in a metal, heatproof bowl set over a pot of hot, steaming (but not simmering) water. Heat gently, stirring occasionally, until it is melted and smooth. Remove from the pot and let the chocolate cool slightly, whisking occasionally until smooth and slightly thickened.
To assemble: Line a muffin/cupcake tin with patty pans/cupcake cases. Drizzle a very thin layer of chocolate in the bottom of each cup and tilt to coat.
Freeze for 5 minutes, until firm. Drizzle another thin layer of chocolate in the cup, and quickly place a small scoop (teaspoon) of pistachio butter into the centre of the molten chocolate. The chocolate will rise up enclosing the nut butter, to approximately ¾ full. Drizzle more chocolate over the top, and sprinkle with a pinch of chopped pistachio, cacao nibs, and flaky salt. Repeat with the remaining cups and freeze until firm. Keep refrigerated, as the raw chocolate softens at room temperature.
Foodies note: These can be kept in an airtight container (refrigerated) for several weeks.