Pistachio Butter Cups

The perfect treat for when you want something sweet, but also filling.

I have attempted to make this and failed countless times so I am so happy that I finally got the right proportions😂🙏🏽

Recipe:

200 grams no sugar added chocolate (I used a combo of dark and milk) 

1.5 cups unshelled, unsalted pistachios 

1 tsp vanilla

1 tbs maple syrup 

1 tbs water + more 

8-10 mini cupcake molds **

Procedure:

1. Melt the chocolate in the microwave at 30 second intervals, mixing in between. 

2. Add a tablespoon of chocolate to each cupcake lining and spread it all over the sides and the base to form a chocolate layer. Save the rest of the melted chocolate. 

3. Refrigerate the cupcake linings for 15 minutes while you form the filling. 

4. In a food processor, blend the pistachios. It will turn into a flour consistency, but keep blending for a couple more minutes. 

5. Add 1 tbs of water and keep mixing. It will begin to form a dough-y texture. 

6. Add the vanilla and maple syrup and keep mixing. Add more water if needed. 

7. Crush 2 tablespoons of pistachios and add it to the mixture. 

8. Take the chocolate lined cupcake mold out of the fridge and add 1/2 tsp of the pistachio mix in each piece. You may need to add more or less depending on the size of your cupcake mold. 

9. Cover the top of each piece with the remaining melted chocolate and place it in the fridge for 20-30 minutes to set. Store it in an airtight container in the fridge. 

Enjoy😋 **note: I used silicon mini cupcake molds which I highly recommend. You can get them at Tavola, true value, or sometimes even the co-op.