Description
Delicious chocolate cups filled with crunchy pistachios and crispy cereal.
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 12 oz chocolate chips and 2 tablespoons 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 3/4 cup chopped pistachios, 3/4 cup crispy rice cereal, and 1/4 cup 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
- For a richer taste, use dark chocolate.
- These cups can be stored in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg