Description
Inspired by the viral Dubai chocolate bar, these homemade dark chocolate cups are stuffed with a sweet, nutty, textured pistachio tahini filling and easy toasted phyllo swap. This gluten-free dairy-free version brings all the trendy indulgence with a few healthier swaps!
Ingredients
Scale
- 1 tbsp (14g) coconut oil or dairy-free butter
- 1 cup (70g) unsweetened shredded coconut
- Pinch of salt
- 1/2 cup (112g) raw pistachio butter
- 2 tbsp (28g) tahini
- 2 tbsp (40g) maple syrup
- 1 cup (180g) dark chocolate chips
- 1 tsp coconut oil
- Toppings: dairy-free white chocolate (melted) + crushed pistachios
Instructions
- Line a muffin pan with paper liners.
- Melt the butter in a nonstick skillet over medium heat. Add the coconut and salt. Toast the coconut, stirring frequently until lightly golden. Remove from the heat and set aside.
- Melt the dark chocolate chips with the coconut oil. Spoon a small amount into each muffin cup, coating the bottom and part way up the sides. Refrigerate.
- In a separate bowl, combine the pistachio butter, tahini, maple syrup, and toasted coconut. Mix thoroughly, it will be quite thick and moist (if it seems too dry, you can add a tablespoon more maple syrup).
- Spoon 2 tablespoons into each chocolate cup, pressing into the middle but not quite all the way to the sides.
- Cover each completely with the remaining melted chocolate.
- Garnish with a drizzle of melted dairy-free white chocolate and a sprinkle of pistachios.
- Refrigerate until set (about 1 hour).
Keywords: dairy free, gluten free, viral, pistachio, tahini, dark chocolate, easy, healthy, vegan