Description

Creamy white chocolate cups filled with rich pistachio paste and topped with crunchy cacao nibs, offering a delightful mix of sweetness, nuttiness, and texture.

Ingredients

Units Scale

1 1/2 cups white chocolate chips or chopped white chocolate
1/2 tablespoon coconut oil (optional, for smoother texture)
1/2 cup shelled pistachios
1 tablespoon honey or maple syrup
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons cacao nibs (for topping)

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Instructions

Melt white chocolate and coconut oil (if using) in a heatproof bowl over simmering water or in the microwave in 30-second intervals until smooth.
Line a mini muffin tin with paper liners or use silicone molds. Pour a small amount of melted chocolate into each cavity, swirling up the sides. Freeze for 10 minutes.
In a food processor, blend pistachios, honey, vanilla, and salt into a thick paste. Roll into small balls or press into discs to fit inside the cups.
Place pistachio filling in each chocolate base. Pour more melted chocolate on top to cover completely.
Sprinkle with cacao nibs and freeze or refrigerate until set, about 20–30 minutes.
Store chilled in an airtight container.

Notes

Coconut oil helps make the chocolate smoother and easier to work with.
Use silicone molds for easy removal.
Adjust sweetness of pistachio filling by using more or less honey or syrup.

Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 13g
Sodium: 20mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 5mg