Homemade Pistachio Butter Cups Recipe
Introduction
These homemade pistachio butter cups are a delightful treat combining creamy pistachio filling with rich chocolate shells. Perfect for a special snack or a homemade gift, they offer a delicious twist on classic nut butter cups.
Ingredients
- 90 g crushed graham crackers or digestive biscuits (¾ cup)
- 120 g powdered sugar (1 cup) (no sugar if the pistachio butter contains sugar)
- 150 g pistachio butter (5.3 oz)
- 50 g butter (1.8 oz)
- 300 g chocolate or chocolate chips (10 oz), chopped
- 2 tsp Nutella
- ½ tbsp coconut oil
Instructions
- Step 1: Chop the chocolate and melt it together with the coconut oil and Nutella over simmering water using a double boiler until the mixture is glossy.
- Step 2: Spoon about 1 teaspoon of the melted chocolate into each paper liner. Tilt and rotate each liner to coat the sides evenly about halfway up. Place the liners in the refrigerator for 5 minutes to set.
- Step 3: Crush the graham crackers or digestive biscuits using a rolling pin inside a bag or pulse in a food processor. Mix the crushed cookies with the powdered sugar.
- Step 4: In a small pot over medium-low heat, melt the pistachio butter and butter together, stirring until smooth. Combine this mixture with the crushed cookie and sugar mixture.
- Step 5: Spoon the pistachio filling into the chocolate-lined paper cups, filling them nearly to the top.
- Step 6: If needed, gently warm the remaining chocolate mixture again, then spoon it over the pistachio filling to seal each cup. Optionally, sprinkle some crushed pistachios on top for garnish.
- Step 7: Refrigerate the completed cups until firm. Once set, enjoy your homemade pistachio butter cups!
Tips & Variations
- Use sugar-free pistachio butter and reduce the powdered sugar for a less sweet version.
- Add a pinch of sea salt to the filling for a balanced sweet and salty flavor.
- Try using dark, milk, or white chocolate depending on your preference.
- For a crunchier texture, stir chopped roasted pistachios into the filling before assembling.
Storage
Store pistachio butter cups in an airtight container in the refrigerator for up to two weeks. To soften before eating, let them sit at room temperature for a few minutes or enjoy them chilled for a firmer bite.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another nut butter instead of pistachio butter?
Yes, almond or cashew butter can be used as a substitute, but it will alter the flavor profile. Choose one with a creamy texture for best results.
Do I need to use coconut oil in the chocolate?
Coconut oil helps achieve a smooth and glossy chocolate coating and makes it easier to coat the liners. If you prefer, you can omit it, but the texture may be firmer.
PrintHomemade Pistachio Butter Cups Recipe
These homemade pistachio butter cups combine a rich chocolate shell with a creamy pistachio and butter filling, creating a delightful treat perfect for satisfying your sweet tooth. Made with crushed graham crackers, powdered sugar, and luscious pistachio butter, these no-bake chocolates are elegant and easy to make, perfect for gifting or enjoying anytime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12–15 pistachio butter cups 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Base and Filling
- 90 g crushed graham crackers or digestive biscuits (¾ cup)
- 120 g powdered sugar (1 cup) (omit if pistachio butter is sweetened)
- 150 g pistachio butter (5.3 oz)
- 50 g butter (1.8 oz)
Chocolate Coating
- 300 g chocolate or chocolate chips (10 oz), chopped
- 2 tsp Nutella
- ½ tbsp coconut oil
Garnish
- Crushed pistachios (to sprinkle on top, quantity as desired)
Instructions
- Melt chocolate: Chop the chocolate and combine it with the coconut oil and Nutella in a heatproof bowl. Place the bowl over simmering water (a double boiler or bain-marie) and stir frequently until the mixture is completely melted and glossy.
- Coat liners: Spoon about 1 teaspoon of the melted chocolate into each paper cupcake liner. Tilt and rotate the liner so the chocolate evenly coats the sides up to about halfway. Place the lined tray in the refrigerator for 5 minutes to allow the chocolate shell to set.
- Crush cookies: Crush the graham crackers or digestive biscuits using a rolling pin and a sealed bag or pulse briefly in a food processor. Mix the crushed cookies thoroughly with the powdered sugar to combine.
- Melt pistachio butter: In a small pot over medium-low heat, combine the pistachio butter and butter. Stir gently until both are melted and the mixture is smooth. Remove from heat and stir in the crushed cookie and powdered sugar mixture until well incorporated, forming the filling.
- Add filling: Spoon the pistachio butter filling into the chilled chocolate shells, filling each about three-quarters full for easy sealing later.
- Seal with chocolate: If needed, gently warm the chocolate mixture again to keep it pourable. Spoon or pour melted chocolate over the pistachio filling to completely cover it. Sprinkle crushed pistachios on top as garnish.
- Chill and serve: Place the filled cups back in the refrigerator and chill until the chocolate is fully firmed, approximately 30 minutes to 1 hour. Serve and enjoy your homemade pistachio butter cups.
Notes
- If your pistachio butter already contains sugar, omit the powdered sugar from the filling to avoid excess sweetness.
- Use good quality chocolate for best taste and smooth melting.
- Make sure to thoroughly coat the liners to prevent leakage of the filling.
- These cups are best stored refrigerated and consumed within a week.
- For a nut-free version, substitute pistachio butter with sunflower seed butter and adjust garnishes accordingly.
Keywords: pistachio butter cups, homemade chocolates, no-bake dessert, pistachio chocolates, nutty chocolate cups, easy chocolate treats
