Dark Chocolate Cran Pistachio Cups (Paleo+V)

Updated: Aug 2, 2020

These paleo and vegan dark chocolate cups are packed with antioxidant rich dried cranberries and nutrient rich pistachios. Pistachios are also high in Vitamin B6 which is thought to increase your body's ability to metabolize fat.


Dark chocolate has great health properties and when combined with pistachios and dried cranberries you've got a wonderfully healthy treat.


For this recipe we make our own chocolate - now, now don't freak out. I scoffed at the idea myself. I think my exact words were "Girlfriend is crazy!", but I made these fantastic Dark Chocolate Almond Butter Cups where you make your own chocolate and I was amazed by how easy it is. It's actually easier, in my opinion, than melting chocolate chips. By making your own chocolate you can control the sweetness, add a little cinnamon or cayenne to spice things up and best of all it's vegan without paying a ton. 'Caust vegan chocolate is cha-ching!


MAKE CHOCOLATE

3/4 c. coconut oil

3/4 c. cocoa powder

1/3 c. maple syrup or honey (I prefer maple syrup)

1/8 tsp. of cinnamon, cardamom, cayenne, pumpkin pie spice, OR any spice you like

1 tsp. vanilla extract optional

1/8 tsp. of sea salt optional


Melt the coconut oil in the microwave for about 30 seconds or melt in a saucepan over low heat. Mix in all chocolate ingredients listed above until smooth. I keep the bowl of chocolate inside another slightly larger bowl filled with very warm water - almost as if you were using a bain-marie or a double boiler - this will help keep the coconut oil from solidifying and the chocolate from hardening while you fill the candy molds.


Give the dried cranberries and pistachios a little more than a rough chop and stir them into the chocolate.


Spoon into the candy molds and freeze for about 20 minutes. If you don't have candy molds you could always spread this out on parchment paper to make chocolate bark. If making bark I'd freeze and just break it up as per the ushe.


Once frozen pop them out of the molds and enjoy!



Keep them in the freezer for a yummy chocolatey treat anytime.




Chocolate recipe adapted from Bakerita.com and weeknightbite.com

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