No-Bake Pistachio Chocolate Cups
Ingredients
Base
- 100g pistachios
- 100g dates
- 2 tbsp water (add only if not sticky enough)
Almond butter layer
- 1 tbsp almond butter
- pinch sea salt flakes
- 1 tbsp rice syrup
- 1 tsp coconut oil
- 2 tbsp dry frozen raspberries
Chocolate layer
- 100g dark chocolate (original recipe uses two 70% cacao Conscious Chocolate bars)
Toppings
- Dehydrated apple slices
- Dehydrated raspberries
Preparation
Stick the base ingredients in a food processor and process until smooth and sticky.
Grab a muffin tray and grease the holes lightly with coconut oil. Add a strip of parchment paper in each hole before assembling the dessert to make removal easier.
Fill four muffin holes with a layer of pistachio dough and place in the freezer while preparing the almond butter cream.
Mix all the almond butter cream ingredients until well combined. Remove the tray from the freezer and top the pistachio dough with the almond butter cream. Return the tray to the freezer.
Melt the chocolate over a bain marie and pour evenly over each of the 4 cups.
Sprinkle with dehydrated fruit crumbs if using and leave the cups in the fridge until the chocolate has hardened.