Chocolate Pistachio Bites
This recipe transforms pistachios into a creamy, sweetened paste that blends into a silky texture. Matcha, though not always our go-to ingredient, complements the pistachio perfectly and adds a vibrant green hue without any artificial colors. We used an ice cube tray for mini bites, but it works just as well in a larger tray cut into squares.
Takes 15 minutes
Serves 24
Ingredients
Chocolate Layer
- 300 g Dark chocolate approx. 1.75 cups
Pistachio Cream Layer
- 150 g shelled pistachio nuts 1 cup
- 1 tbsp matcha powder
- 2 tbsp coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
Melt Chocolate, layer into mould and freeze
- Chop the chocolate into small pieces and melt using a bain marie or microwave. Divide into two bowls. Take half of the melted chocolate and divide between all the squares in the mould. You want to fill each square with chocolate and use a small spoon to brush the chocolate up the sides a little so they form little cups. Put the chocolate filled moulds into the freezer so the chocolate hardens for 15 mins.
Make pistachio layer and layer on
- Add the shelled pistachio nuts to a food processor along with the coconut oil, maple syrup and vanilla extract and blend till it forms a silky smooth pistachio butter. This will take a few mins and if your food processor is heating up give it a little break.
- Once the chocolate is set, remove from the freezer and spoon the pistachio butter onto each square.
Cover with melted chocolate and cool to set
- Pour the additional melted chocolate over the pistachio layer, spreading evenly for a smooth layer. Put in the fridge to set for 30 mins before removing each square and enjoying!
Notes
- If you don’t have a silicone mould , you can use a regular baking tray and cut them into squares.