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, fresh, 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.
I make these with Oliver in mind because I know he loves pistachios, but they're becoming my favorite chocolate nut butter cup quickly, too. 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.
Make them. Then you too, can know what I'm raving about. Add a sprinkle of sea salt for good measure.
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Serves: 12 | Total Time: 15 minutes
For the filling:
- 12 small cupcake liners or 6 regular cupcake liners (I used reusable silicon ones)
- 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. Get 30% up to off a BlendTec here)
- 1 tablespoon 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.