Usually, pistachios just taste like nuts to me (roasted, salted, a bit crunchy) but when they are churned into smooth nut butter, they take on a whole new personality: slightly citrusy — or floral? - bold, and nutty. Pistachio butter isn't quite as thick as peanut butter or almond butter, lacking the "glue your mouth shut" characteristic you know well if you've ever eaten a PB&J sandwich.
Still, it's rich and creamy, and pairs well with my favorite ingredient. Chocolate.
Plus it makes chocolate cups so pretty when you bite into them!
I made these with Oliver in mind because he loves pistachios, but they're becoming my favorite chocolate nut butter cup quickly, too. In part because they are just different — not something you can find the store! It's a little unexpected, and feels special, knocking peanut butter cups out of the way and showing up almond butter cups with their bold green filling.
I add a sprinkle of sea salt for good measure — it makes everything “pop” a little more, and adds a bit of sparkle. Perfect around the holidays!
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Serves: 12 | Total Time: 15 minutes
- 12 small cupcake liners or 6 regular cupcake liners
- 3/4 cup dark chocolate chips
- 1/4 cup pistachio butter (Make this by blending 1/2 cup shelled, unsalted pistachios in a high speed blender until creamy)
- 1/2 teaspoon coconut oil
- Sprinkle of sea salt or fleur de sel
- Optional: 12 pistachios (shelled) for topping
- Melt the chocolate: place chocolate and coconut oil in a small bowl. Microwave for 30 seconds, and stir. Repeat 2-3 times, until chocolate is almost entirely melted (if small clumps remain, they should melt from residual heat). By heating for only 30 seconds at a time, you will avoid overheating the chocolate.
- Spoon chocolate into the cupcake liners (2 teaspoons for small liners and 4 for standard size). Then, while the chocolate is still warm, tilt the liners one at a time from side to side so that the chocolate goes about half way up the sides of the liners. Place on a tray and transfer to the fridge to set.
- When the chocolate is set, use a teaspoon to scoop pistachio butter into each chocolate cup (1 teaspoon for small cups, 2 for standard sized). Then, pour 1 teaspoon of the remaining chocolate over the pistachio butter and use the back of a spoon to gently spread it over the top. Sprinkle each cup with a small amount of seas salt and top with a pistachio. Allow to set in the fridge.