Looking for a sweet treat to celebrate St. Patrick’s Day? These Raw Chocolate Pistachio Cups are paleo, vegan and only FIVE ingredients!
You guys know I love almonds, right? What if I told you I also love cashews, peanuts, hazelnuts AND pistachios? Does that make me a traitor? No, it doesn’t.
I realized I’ve never made anything with pistachios before. However, me and pistachios go way back.
While in high school, I worked at a grocery store. At that store, I would receive a 15 minute break for every 5 hours that I worked. What was I supposed to do with 15 minutes?! You can’t even properly order food, stand in line to pay for it, and then sit down in the break room and eat it with only 15 minutes. I quickly solved this issue by becoming addicted to pistachio muffins. It was a simple solution, really, and it served me well for far too long.
Someone eventually informed me that those muffins were the last thing from healthy and I immediately cut that addiction and ended up packing my own snack for breaks #packer4 life.
The thing is, even though I was addicted to pistachio muffins, I’d never actually eaten a pistachio. WEIRD. Pistachios are delicious and salty and delicious, so I figured why not pair them with chocolate for that sweet and salty combo we all know and love? Plus, St. Patrick’s Day is coming up. Ohhhh St. Patty’s Day… I had many a’ successful and failed SPD’s back in college.
One year, my friend and I travelled all the way to Penn State to celebrate their State Patty’s Day and it ended up being the lamest thing ever. Another year when I lived downtown, I got to see the parade from my dorm room and then go outside and be amongst the excitement. Now THAT is the way to do St. Patty’s Day. Now that I don’t live downtown anymore, though, I don’t always have the ‘oomph’ in me to drive downtown, find parking, yada yada because you have to arrive crazy early. Who knows, though, maybe this year will be different.
Whatever I end up doing, I know I won’t be eating these chocolate pistachio cups because after taste-testing a few, I gave the rest to my brother. Self control at its finest.
- For the filling:
- ½ cup pistachios, shelled
- ¼ cup coconut oil
- 1 cup unsweetened cocoa
- ½ cup coconut oil
- ¼ cup organic maple syrup
- White chocolate:
- 1 cup white chocolate
- ¼ cup coconut oil
- Line a muffin tin with muffin/cupcake liners and spray each liner with nonstick spray.
- Combine cocoa, coconut oil and syrup in a pan over the stovetop and stir continuously until melted.
- Pour a bit of chocolate evenly into each liner and place muffin tin in freezer for 10 minutes, allowing chocolate to harden. You should still have chocolate left over and that's a good thing! You'll need it later.
- While chocolate is hardening, combine pistachios and coconut oil in a food processor and pulse; place pistachio mixture in refrigerator for 5 minutes or so, allowing to harden just the slightest.
- Remove chocolate from freezer and pistachio from refrigerator; Grab a small amount of the pistachio filling (approx. a quarter size) and place it in the middle of the chocolate, using your thumb to flatten it out. Do this for each cup, and then set aside.
- Pour remaining chocolate overtop of cups, sprinkle with salt if you desire, and place muffin tin in freezer again for about 10 minutes.
Q: Do you celebrate St. Patrick’s Day? When was the first time you tried pistachios?
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