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Pistachio Butter Cups

Lisa Flinn
These incredible Pistachio Butter Cups are filled with raw pistachio butter, crispy feuilletine flakes and a touch of honey and finished with flaky sea salt! A fun and healthier flavor twist on a classic peanut butter cup!
5 from 2 votes
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Prep Time 40 minutes
Total Time 40 minutes
Course Dessert, Snack
Yields 12 Chocolate Cups

INGREDIENTS

  • 1 ¼ Cup (150g) Shelled Pistachios
  • 5 Tablespoon Coconut Oil divided
  • 1 to 2 Tablespoons Honey
  • ½ Cup (49g) Feuilletine Flakes
  • 10 Ounces (283g) Milk or Dark Chocolate Bar chopped
  • Flaky Sea Salt

Instructions
 

  • Make Pistachio Butter - Add pistachios to the bowl of a food processor fitted with an ‘S’ blade and blend until the pistachios start clumping together. About 5 to 7 minutes. Add 2 to 3 tablespoons of liquified coconut oil (see note below) and continue to blend until completely smooth. Should take another 5 to 7 minutes.
    1 ¼ Cup (150g) Shelled Pistachios
  • Transfer the pistachio butter into a medium bowl. Then add 1 tablespoon of honey and feuilletine flakes and mix until well combined. Taste and add more honey if you'd like. I ended up adding 1 ½ tablespoons. Place in the fridge for about 10 to 15 minutes to firm up.
    1 to 2 Tablespoons Honey
    ½ Cup (49g) Feuilletine Flakes
  • Meanwhile, in a medium heat-proof bowl, add chopped chocolate with 2 tablespoons of coconut oil and melt until smooth. You can melt over a double boiler or microwave in 30 second intervals, making sure to stir in between.
    10 Ounces (283g) Milk or Dark Chocolate Bar
  • Line a cupcake pan with 12 cupcake liners. Fill the bottom of each liner with 1 tablespoon of melted chocolate, swirling the pan to help the chocolate spread. Place in the freezer for 10 minutes. Save the remaining chocolate for later.
  • Once the pistachio filling is firm, scoop and divide into 12 portions and place on a parchment paper-lined baking sheet. Shape them into discs and flatten the tops as much as you can. 
  • Remove the muffin pan from the freezer and place the pistachio filling into each muffin liner. If the chocolate has thickened and firmed up, remelt the chocolate with a tiny bit more of coconut oil in the microwave. Top with a heaping tablespoon of chocolate or until complete covered. Tap the pan on the counter a few times to evenly distribute the chocolate. Freeze for an hour or until completely set.
  • Garnish with flaky sea salt, serve and enjoy!

Video

Notes

Coconut Oil - If your coconut oil is solidified, scoop some out and place it in a heatproof bowl. Microwave for about 10 to 15 seconds or until liquified.
Serving -  Let candy sit on the counter for a minute before removing the paper liner. It will make it easier to release.
Keyword almond butter cups, chocolate cups, dubai chocolate, healthy, no bake, nut butter, peanut butter cups, pistachio butter, pistachio butter cups, viral dubai chocolate bars
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