Pistachio Butter Cups

Snappy bittersweet chocolate cups hiding a creamy homemade pistachio butter centre, finished with a pinch of sea salt.

Total time: 1 hr 25 min
Servings: 12
Difficulty: Easy

Pistachio butter cups — Sweet moments, naturally.

Ingredients

1 cup shelled roasted pistachios
1 tbsp grapeseed oil (or other neutral oil)
2 cups (12 oz) bittersweet chocolate bar
sea salt, for topping (optional)

Directions

Make the pistachio butter.
Run the pistachios in a food processor on high for about 5 minutes, scraping down the sides as needed. Add the oil and process 2 to 3 minutes more, until smooth again.
Melt the chocolate.
Melt the chocolate in the microwave and stir until smooth. Line a regular muffin tin with paper liners.
Fill the cups.
Spoon about 2 tablespoons of chocolate into each liner and drop 2 to 3 teaspoons of pistachio butter into the centre. Top each with about 2 teaspoons more chocolate.
Salt and freeze.
Sprinkle each cup with a pinch of coarse sea salt and freeze until set, about 1 hour.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup maple syrup = 260 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.