These little chocolate cups have a crunchy pistachio center that makes them feel like a real treat.
They are made with a crispy kataifi filling mixed with pistachio cream and a bit of tahini, all wrapped in smooth dark chocolate.
The best part is that they are completely dairy free, so you can enjoy them without any worry.
Finding good desserts without dairy can be tricky, but these come together with simple steps and a few easy ingredients.
I love how they look fancy but are actually pretty simple to make at home.
Why This Recipe Is a Keeper
That Crispy Crunch – The golden kataifi pastry gives every bite a light, shattering crunch that most chocolate cups just don’t have.
Rich Pistachio Flavor – Creamy pistachio filling swirled with tahini tastes nutty, smooth, and completely dreamy in one bite.
Fully Dairy Free – Every layer skips the dairy, so you get all the fancy flavor with none of the worry.
Sweet And Salty Balance – Flaky sea salt on top cuts through the sweet chocolate for a perfectly balanced treat.
Here’s What You’ll Need
For The Chocolate Shells
- 16 oz Dairy-Free Dark Chocolate
- 2 tsp Coconut Oil
For The Pistachio Filling
- 2 cups Shredded Kataifi Pastry
- 2 tbsp Vegan Butter
- 3/4 cup Dairy-Free Pistachio Cream
- 2 tbsp Tahini
- 1/4 tsp Fine Salt
For The Topping
- 2 tbsp Chopped Roasted Pistachios
- 1/2 tsp Flaky Sea Salt
How to Make It
Step 1
Line a 12-cup muffin pan with paper liners. Melt the dark chocolate with the coconut oil, stirring until completely smooth.
Step 2
Spoon about 1 tablespoon melted chocolate into each liner and spread it across the bottom and slightly up the sides. Refrigerate the shells for 10 minutes.
Step 3
Melt the vegan butter in a skillet over medium heat. Add the kataifi and cook for 6 to 8 minutes, stirring frequently, until evenly crisp and golden.
Step 4
Remove the kataifi from the heat and stir in the pistachio cream, tahini, and fine salt. Cool for 5 minutes, then divide the filling among the chocolate shells.
Step 5
Cover each cup with the remaining melted chocolate. Gently tap the pan against the counter to level the tops.
Step 6
Sprinkle with chopped pistachios and flaky sea salt. Refrigerate for 30 minutes, or until firm, then let the cups stand at room temperature for 5 minutes before serving.
Recipe Tips
Melt Your Chocolate Slowly
Melt the dark chocolate and coconut oil in short bursts in the microwave or over a bowl of warm water. Stir between each burst so it melts evenly and stays smooth.
If you rush it and the heat gets too high, the chocolate can turn thick and grainy. Once that happens it’s really hard to fix, so go slow and stir often.
The coconut oil is there for a reason. It keeps the chocolate a little softer once it sets, so the shells don’t crack when you bite into them.
Build the Shells Up the Sides
When you spoon that first tablespoon of chocolate into each liner, take a few extra seconds to push it up the sides. You want a full cup shape, not just a flat bottom.
From my experience, using the back of a spoon or a small brush works best for spreading it evenly. If the sides are too thin, the filling can leak through and the cups won’t hold together.
Make sure the sides are covered all the way up to the top of the liner. This gives you a clean edge once everything is set.
Toast the Kataifi Until Golden
The kataifi is what gives these cups their crunch, so don’t pull it off the heat too early. Cook it in the vegan butter for the full 6 to 8 minutes, stirring the whole time.
You’re looking for an even golden color all over, not pale and soft. Pale kataifi stays chewy and you’ll lose that crisp bite that makes these so good.
Keep stirring so it browns evenly. The strands on the bottom cook faster, so moving them around keeps any part from getting too dark.
Popular Questions
What is kataifi pastry and where can I find it?
Kataifi is a shredded phyllo dough that looks like thin, delicate strands, and it gives the filling that signature crispy texture found in trendy pistachio treats.
You can usually find it in the freezer section of Middle Eastern or Mediterranean grocery stores, and many larger supermarkets now carry it too. Let it thaw before you cook it so the strands separate easily.
Dairy Free Pistachio Chocolate Crunch Cups
Ingredients
Equipment
Method
- Line a 12-cup muffin pan with paper liners. Melt the dark chocolate with the coconut oil, stirring until completely smooth.
- Spoon about 1 tablespoon melted chocolate into each liner and spread it across the bottom and slightly up the sides. Refrigerate the shells for 10 minutes.
- Melt the vegan butter in a skillet over medium heat. Add the kataifi and cook for 6 to 8 minutes, stirring frequently, until evenly crisp and golden.
- Remove the kataifi from the heat and stir in the pistachio cream, tahini, and fine salt. Cool for 5 minutes, then divide the filling among the chocolate shells.
- Cover each cup with the remaining melted chocolate. Gently tap the pan against the counter to level the tops.
- Sprinkle with chopped pistachios and flaky sea salt. Refrigerate for 30 minutes, or until firm, then let the cups stand at room temperature for 5 minutes before serving.