Dairy Free Pistachio Chocolate Crunch Cups
These dairy free cups pair rich dark chocolate with a crisp, creamy pistachio center. They make an easy, crowd-pleasing treat worth every bite.
Equipment
- muffin pan
- skillet
Ingredients
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
Instructions
- 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.
Nutrition
Serving: 1servingCalories: 385kcalCarbohydrates: 34gProtein: 5gFat: 26g