Healthy Pistachio Chocolate Covered Treats
Healthy Pistachio Chocolate Covered Treats
Ingredients
For the Pistachio Filling
- 1/2 cup coconut cream, full-fat, chilled
- 1 cup pistachios, shelled, unsalted, plus 1/4 cup chopped for mixing and 2 tablespoons for topping
- 1/2 cup cashews, raw, soaked in hot water for 30 minutes and drained
- 4 dates, Medjool, pitted
- 1 teaspoon vanilla extract
For the Chocolate Coating and Topping
- 1 1/2 cups dark chocolate, high-quality, melted
- 1/4 teaspoon fleur de sel, or sea salt flakes
Instructions
- 1
Prepare the pistachio filling base: In a food processor, combine the chilled coconut cream, 1 cup of shelled pistachios, soaked and drained cashews, pitted Medjool dates, and vanilla extract. Blend until a smooth, thick, and bright green paste is formed. Scrape down the sides as needed to ensure even blending.
⏱️ 10 min
- 2
Add texture to the filling: Transfer the blended pistachio mixture to a medium bowl. Stir in the additional 1/4 cup of chopped pistachios until well incorporated. This will add a delightful crunch to the treats.
⏱️ 5 min
- 3
Form and freeze the centers: Line a baking sheet with parchment paper. Using a small ice cream scoop (about 1 tablespoon size) or two spoons, portion the pistachio mixture into small, rounded scoops. Place these scoops onto the prepared baking sheet. Freeze the scoops for at least 2 hours, or until they are completely solid.
⏱️ 5 min
- 4
Coat with chocolate: Once the pistachio scoops are frozen solid, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler until smooth. Dip each frozen pistachio scoop into the melted chocolate, ensuring it's evenly coated. Use a fork or dipping tool to lift the scoop and allow excess chocolate to drip off.
⏱️ 10 min
- 5
Add toppings: Immediately after dipping, while the chocolate coating is still wet, sprinkle each chocolate-covered treat with a pinch of fleur de sel and a few of the remaining 2 tablespoons of chopped pistachios for extra flavor and visual appeal.
⏱️ 5 min
- 6
Set and serve: Place the finished treats back on the parchment-lined baking sheet. Allow the chocolate to set completely by placing them in the refrigerator for 15-20 minutes or the freezer for 5-10 minutes. Once set, the treats are ready to be enjoyed. Store any leftovers in an airtight container in the refrigerator.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Pistachio Chocolate Covered Treats
Ingredients
For the Pistachio Filling
- 1/2 cup coconut cream, full-fat, chilled
- 1 cup pistachios, shelled, unsalted, plus 1/4 cup chopped for mixing and 2 tablespoons for topping
- 1/2 cup cashews, raw, soaked in hot water for 30 minutes and drained
- 4 dates, Medjool, pitted
- 1 teaspoon vanilla extract
For the Chocolate Coating and Topping
- 1 1/2 cups dark chocolate, high-quality, melted
- 1/4 teaspoon fleur de sel, or sea salt flakes
Instructions
- 1
Prepare the pistachio filling base: In a food processor, combine the chilled coconut cream, 1 cup of shelled pistachios, soaked and drained cashews, pitted Medjool dates, and vanilla extract. Blend until a smooth, thick, and bright green paste is formed. Scrape down the sides as needed to ensure even blending.
⏱️ 10 min - 2
Add texture to the filling: Transfer the blended pistachio mixture to a medium bowl. Stir in the additional 1/4 cup of chopped pistachios until well incorporated. This will add a delightful crunch to the treats.
⏱️ 5 min - 3
Form and freeze the centers: Line a baking sheet with parchment paper. Using a small ice cream scoop (about 1 tablespoon size) or two spoons, portion the pistachio mixture into small, rounded scoops. Place these scoops onto the prepared baking sheet. Freeze the scoops for at least 2 hours, or until they are completely solid.
⏱️ 5 min - 4
Coat with chocolate: Once the pistachio scoops are frozen solid, melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, or over a double boiler until smooth. Dip each frozen pistachio scoop into the melted chocolate, ensuring it's evenly coated. Use a fork or dipping tool to lift the scoop and allow excess chocolate to drip off.
⏱️ 10 min - 5
Add toppings: Immediately after dipping, while the chocolate coating is still wet, sprinkle each chocolate-covered treat with a pinch of fleur de sel and a few of the remaining 2 tablespoons of chopped pistachios for extra flavor and visual appeal.
⏱️ 5 min - 6
Set and serve: Place the finished treats back on the parchment-lined baking sheet. Allow the chocolate to set completely by placing them in the refrigerator for 15-20 minutes or the freezer for 5-10 minutes. Once set, the treats are ready to be enjoyed. Store any leftovers in an airtight container in the refrigerator.
⏱️ 5 min