Pistachio matcha butter cups
Vegan
Gluten-free
No-bake
Do you know Reese's? Discover our pistachio and matcha version. Two flavours that pair perfectly to create little treats that quickly become addictive.
Try not to eat them all at once.
Ingredients
- 200 g of dark chocolate (no more than 70% cocoa)
- 5 g of coconut oil (regular or refined)
- 150 g of pistachio butter
- 20 ml of maple syrup
- 5 ml of liquid vanilla
- A little fine salt
- 7 g of matcha Le Pâtissier
- Fleur de sel (optional)
Method
- Melt the chocolate and coconut oil in a bain-marie.
- Turn off the heat when the chocolate is almost melted; the rest will keep melting off the heat.
- Fill the cavities (of a silicone mould) with melted chocolate, using a brush or a teaspoon.
- Chill for about 20 minutes.
- In a bowl, add the pistachio butter, maple syrup, vanilla, salt and sifted matcha. Mix everything together.
- The texture may turn thick and pasty; add a little water to loosen it until smooth and creamy.
- Fill the chocolate cups.
- Cover with melted chocolate and sprinkle with a few pinches of fleur de sel.
- Chill for 20 to 30 minutes.
- Gently unmould and enjoy.
- Store in the fridge in a glass jar.
Recipe notes
You can also make them with cashew, almond or peanut butter.
