Pistachio Butter Cups

Pistachio butter ingredients:

• 1 ⅓ cup Wonderful Pistachios No Shells Lightly Salted (1 – 6-oz. bag)
• 1 tablespoon melted coconut oil

Cup ingredients:

• 2 cups semi-sweet or dark chocolate chips
• 1 teaspoon coconut oil
• ½ cup + 2 tablespoons Wonderful Pistachios No Shells Lightly Salted
• 1 teaspoon honey or maple syrup
• Flaky sea salt, for garnish

‍

Pistachio butter:

1. Place 1 ⅓ cups pistachios in a food processor. Blend for 8–10 minutes, scraping down the sides every few minutes.
2. About halfway through, add in 1 tablespoon coconut oil to help create a smooth, creamy texture. You will end up with about ⅔ cup pistachio butter for the pistachio butter cups.

Pistachio butter cups:

1. In a microwave-safe bowl, add the chocolate chips and 1 teaspoon coconut oil. Microwave in 30-second intervals, stirring after each, until fully melted and smooth.
2. Line a 12-cup muffin tin with silicone liners. Spoon a small amount of melted chocolate into each liner, spreading it to create a thin base layer and slightly up the sides to create a shallow cup shape. Freeze for 5 minutes to set.
3. Finely chop or blend the ½ cup + 2 tablespoons pistachios into a pebble-like consistency. Reserve about 2 tablespoons for topping.
4. In a medium bowl, mix together the prepared pistachio butter, chopped pistachios (minus the reserved portion), and honey or maple syrup until combined.
5. Place a large spoonful (~1 tablespoon) of the pistachio butter mixture onto each hardened chocolate base, keeping it centered so the chocolate edges will fully cover the filling.
6. Cover each cup with the remaining melted chocolate, ensuring it completely seals the edges. Sprinkle the tops with the reserved chopped pistachios and a pinch of flaky sea salt.
7. Freeze for an additional 10 minutes, or until fully hardened.

‍