I love making these delicious coconut pistachio cups because they can be stored up to three weeks in the refrigerator!
They are the perfect snack for when you are craving something sweet but don’t want to eat something too unhealthy like a hunk of chocolate cake.
Good news, only one will satisfy you–but if you want five of them, hats off to you 🙂
My favorite flavor is anything coco(nutty). I always have coconut butter, coconut milk, coconut creamers, grated coconut, and coconut oil in my home. I am a little loco for coco. However, if you despise the taste of coconut for some crazy reason, that’s ok because there are other nut butter s you can choose from.
Different Nutbutters to Consider Using:
• Chocolate Hazelnut
Girl: “Girls are better than boys.”
Boy: “Then why did God make boys first?”
Girl: “Duh, you have to have a rough draft before the final copy.”
More jokes here!
Ok, Enough joking around.
By the way, did I mention that they are only made using 3 ingredients! That’s so exciting.
- 1 cup Coconut Butter (also called coconut manna or coconut creme concentrate. I used Anastasia coconut butter
- 2 tsp sweetener I used pure maple syrup
- 3 tbsp pistachio butter
1.) In a large bowl, add the coconut butter and sweetener of choice and mix until well-incorporated.
2.) Spoon the mixture evenly into the muffin tins lined with muffin wrappers, about 1/3 full.
3.) Spoon in the pistachio butter or nut butter of choice.
4.) Spoon the remaining coconut butter on top of the pistachio butter and spread evenly until the top completely covers the pistachio butter. Feel free to use your fingertips at this point.
5.) Put into the refrigerator for 60 minutes or overnight.
Store in zip-lock bags or any air-tight container. Can be stored for up to 3 weeks in the refrigerator.