Can these pistachio butter cups be stored at room temperature?

No, these should be stored in the fridge or freezer because we did not use tempered chocolate. It will be too soft if stored on the counter.

Can I used roasted pistachios to make the butter?

Yes, you can use raw or pre-roasted pistachios. Keep in mind that raw pistachios will yield a greener color.

Do these pistachio butter cups have a strong coconut flavor?

Since I'm using refined coconut oil, you can't taste the coconut.

What's the difference between refined and unrefined coconut oil?

Refined coconut oil has a neutral taste + smell and has a higher smoke point, making it more ideal for cooking. Unrefined coconut oil on the other hand, has a stronger coconut taste, a lower smoke point and minimally processed.

What does paillete feuilletine taste like?

It's a bit sweet, buttery and caramel-y. It's absolutely delicious! It tastes similar to a sugar cone or fortune cookie, but more buttery and flavorful.

Pistachio Butter Cups

Description

These incredible Pistachio Butter Cups are filled with raw pistachio butter, crispy feuilletine flakes and a touch of honey and finished with flaky sea salt! A fun and healthier flavor twist on a classic peanut butter cup!

Ingredients

1 1/4 Cup (150g) Shelled Pistachios, raw or roasted
5 Tablespoon Coconut Oil, divided
1 to 2 Tablespoons Honey
1/2 Cup (49g) Feuilletine Flakes
10 Ounces (283g) Milk or Dark Chocolate Bars, chopped
Flaky Sea Salt as garnish

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Instructions

Make Pistachio Butter - Add pistachios to the bowl of a food processor fitted with an ‘S’ blade and blend until the pistachios start clumping together. About 5 to 7 minutes. Add 2 to 3 tablespoons of liquified coconut oil (*see note below) and continue to blend until completely smooth. Should take another 5 to 7 minutes.
Transfer the pistachio butter into a medium bowl. Then add 1 tablespoon of honey and feuilletine flakes and mix until well combined. Taste and add more honey if you'd like. I ended up adding 1 1/2 tablespoons. Place in the fridge for about 10 to 15 minutes to firm up.
Meanwhile, in a medium heat-proof bowl, add chopped chocolate with 2 tablespoons of coconut oil and melt until smooth. You can melt over a double boiler or microwave in 30 second intervals, making sure to stir in between.
Line a cupcake pan with 12 cupcake liners. Fill the bottom of each liner with 1 tablespoon of melted chocolate, swirling the pan to help the chocolate spread. Place in the freezer for 10 minutes. Save the remaining chocolate for later.
Once the pistachio filling is firm, scoop and divide into 12 portions and place on a parchment paper-lined baking sheet. Shape them into discs and flatten the tops as much as you can.
Remove the muffin pan from the freezer and place the pistachio filling into each muffin liner. If the chocolate has thickened and firmed up, remelt the chocolate with a tiny bit more of coconut oil in the microwave. Top with a heaping tablespoon of chocolate or until complete covered. Tap the pan on the counter a few times to evenly distribute the chocolate. Freeze for an hour or until completely set.
Garnish with flaky sea salt, serve and enjoy! **see note below

Notes

*Coconut Oil - If your coconut oil is solidified, scoop some out and place it in a heatproof bowl. Microwave for about 10 to 15 seconds or until liquified.

**Serving - Let candy sit on the counter for a minute before removing the paper liner. It will make it easier to release.

Prep Time: 30 Minutes
Chill Time: 1 hour