Description
A delightful treat combining chocolate, coconut, and pistachios, perfect for snacking.
Ingredients
Scale
- 12 oz chocolate chips (dark, semisweet, or milk)
- 2 tablespoons coconut oil
- 3/4 cup chopped pistachios (roasted and salted)
- 3/4 cup crispy cereal (or crushed cornflakes or quinoa cereal)
- 1/4 cup pistachio butter (optional)
- flaky sea salt (optional, for topping)
Instructions
- Line a mini muffin pan with 16 paper liners.
- Combine chocolate chips and coconut oil in a microwave-safe bowl. Melt in 20 to 30 second bursts, stirring between each until completely smooth and glossy.
- In a separate bowl, combine chopped pistachios, crispy rice cereal, and pistachio butter if using. Pour about half the melted chocolate over this mixture and fold until everything is evenly coated.
- Spoon the pistachio crunch mixture into the prepared liners, dividing it evenly. Top each cup with the remaining melted chocolate and spread to cover.
- Sprinkle with flaky sea salt or extra chopped pistachios.
- Refrigerate for 15 to 20 minutes until the chocolate is fully set and the cups pop out cleanly.
Notes
- Ensure the chocolate is fully melted for a smooth consistency.
- Feel free to experiment with different toppings or mix-ins based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg