WHITE CHOCOLATE CUPS
White Chocolate Cups with Pistachio filling is pure Christmas delight that is not only lovely to look at but also easy to make and full of nutrients.Vegan - Gluten Free - Refined Sugar Free - Keto Optional
Equipment
- Cupcake tray, cupcake liners, double boiler, mini ice cream scoop, blender.
Ingredients
- 227 gr cacao butter about 1 1/4 cup
- ½ cup coconut cream
- 2 tbsp cashew butter
- 2 tsp pure vanilla extract
- ¾ cup Swerve sweetener confectioners
- Pinch of Himalayan pink salt
- PISTACHIO FILLING
- 1 cup of raw shelled pistachios ground in a blender
- 1/3 cup maple syrup
- Pinch of Himalayan pink salt
- FOR KETO OPTION
- 1/3 cup Swerve sweetener confectioners
- 1/3 cup milk
- Mix all ingredients well.
Instructions
- Melt cacao butter above the steam in a double boiler with coconut cream.
- Add sweetener, and all the rest of the ingredients and mix well.
- Line your cupcake tray and fill with about 2tbsp of chocolate mixture. (I have only with 1tbsp and it wasn’t enough.
- Place into freezer for about 10minutes while keeping your chocolate in a warm water.
- When ready, fill each cup with pistachio filling, buy using mini-ice cream scoop.
- Press it down with with a spoon, or butter knife, so it doesn’t stick out too high.
- Cover each cup with the remaining white chocolate, making sure you leave at least 1/8 inch off the liner rim.
- Place into refrigerator for couple hours.
- When ready, peal the liners and serve. You may top with more ground pistachios and pomegranate.
Notes
Swerve sweetener is available on Amazon
Tried this recipe?Let us know how it was!