Description

Creamy, dreamy, and delightfully nutty, these no-bake frozen pistachio bites are made with coconut cream, pistachio butter, and a touch of maple syrup. Topped with crushed pistachios, they’re the perfect melt-in-your-mouth treat for hot days or elegant dessert platters.

Ingredients

Units Scale

1 cup raw cashews (soaked in hot water for 1 hour, then drained)
1/2 cup full-fat coconut cream
1/4 cup pistachio butter
3 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons crushed pistachios (for topping)

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Instructions

In a high-speed blender or food processor, combine the soaked cashews, coconut cream, pistachio butter, maple syrup, vanilla extract, and salt.
Blend until smooth and creamy, scraping down the sides as needed. The mixture should be thick and silky.
Spoon the mixture into silicone muffin molds or mini tart pans, smoothing the tops with the back of a spoon.
Sprinkle the crushed pistachios generously over the top of each bite.
Freeze for at least 4 hours, or until completely firm.
Once frozen, pop them out of the molds and let sit at room temperature for 3–5 minutes before serving for the perfect creamy texture.

Notes

For best results, use a high-speed blender to achieve a silky texture.
Store in the freezer for up to 1 month in an airtight container.
You can substitute pistachio butter with almond butter for a twist.

Nutrition

Serving Size: 1 bite
Calories: 140
Sugar: 5g
Sodium: 20mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg