Pistachio Bites
Make these dreamy & creamy pistachio bites with a handful of ingredients. Delicious pistachios and cashews are blitzed with coconut cream, dates, and a dash of vanilla to make the tasty filling in less than a minute. Scoops are frozen and then dipped in decadent dark chocolate.
PREP IN
10 MIN
SERVE
12-15
Pistachio Bites
Introduction
Make these dreamy & creamy pistachio bites with a handful of ingredients. Delicious pistachios and cashews are blitzed with coconut cream, dates, and a dash of vanilla to make the tasty filling in less than a minute. Scoops are frozen and then dipped in decadent dark chocolate.
Ingredients
- 100g pkt pistachios (with shells)
- 60g cashew nuts
- 240ml coconut cream*
- 6 pitted dates
- ½ tsp vanilla extract
- 200g dark chocolate, roughly broken
- 1 tsp coconut oil
Method
- 1. *Make sure to use coconut cream and not coconut milk
- 2. Shell the pistachios and place the nuts in the Kenwood Go compact food processor along with the cashews, coconut cream, dates, and vanilla. Blitz until smooth.
- 3. Using a small ice-cream scoop or tablespoon, scoop the mixture and drop little mounds onto a tray lined with parchment paper.
- 4. Freeze for at least 3 hours – can be frozen overnight.
- 5. When ready to dip, place the chocolate in a heat-proof bowl and either melt in short 10-20 seconds bursts in the microwave, or set over a pot of simmering water to melt.
- 6. Once melted, stir in the coconut oil.
- 7. As the filling is frozen, its best to dip each one quickly as the chocolate will set fast. Drop a frozen mound in the chocolate, using 2 forks, turn over once or twice to coat, then lift with one of the forks, and tap the fork against the side of the bowl so that excess chocolate drips off.
- 8. Place coated chocolate back on the parchment lined tray and repeat until all the bites have been coated. Tip: If you find the chocolate is thickening, pop it in the microwave for about 10-15 seconds to melt again, or set over the pot of steaming water.
- 9. Store in an airtight container for up to 1 week. Can be kept in the fridge.
