Raw Pistachio Brownie Cups Recipe
These Raw Pistachio Brownie Cups are a healthy, no-bake dessert featuring a rich, fudgy base made from Medjool dates, nuts, and cacao powder, filled with creamy pistachio butter and topped with melted dark chocolate. Perfect for a decadent yet wholesome treat that’s vegan, gluten-free, and naturally sweetened.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: 12 brownie cups
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Gluten Free
Ingredients
Scale
Base:
- 225g (1½ cups) Medjool dates, pitted (soaked if dry)
- 100g (1 cup) pecans or walnuts (or almonds)
- 30g (⅓ cup) unsweetened cacao powder
- 1 tsp vanilla extract
- A pinch of sea salt
- 2 tbsp chia seeds or flaxseed meal
Filling:
- Pistachio butter (about 1 tsp per cup)
Topping:
- 50g dark chocolate (at least 70%), melted
Instructions
- Prepare the base: In a food processor, combine Medjool dates, pecans or your choice of nuts, cacao powder, vanilla extract, sea salt, and chia seeds or flaxseed meal. Process until the mixture comes together into a sticky, well-combined dough.
- Form the brownie cups: Take small portions of the base mixture and press them firmly into the bottoms and up the sides of mini cupcake liners or silicone molds, creating little cups.
- Add the filling: Spoon about 1 teaspoon of pistachio butter into the center of each base cup, spreading gently but leaving some space at the edges for the topping.
- Top with chocolate: Melt the dark chocolate gently in a double boiler or microwave until smooth. Drizzle or spoon melted chocolate over the pistachio butter filling in each cup, covering the tops evenly.
- Chill to set: Place the assembled brownie cups in the refrigerator for at least 1 hour to firm up, allowing the chocolate topping to solidify and the flavors to meld.
- Serve: Once set, remove from the fridge and enjoy immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Soak dates in warm water for 10 minutes if they are dry, to ensure the base mixture blends smoothly.
- You can substitute peanut butter or almond butter for the pistachio butter if preferred.
- Use silicone molds for easy removal of the brownie cups without liners.
- Store in an airtight container in the fridge to keep fresh and maintain texture.
- For a sweeter option, add a tablespoon of maple syrup or agave nectar when blending the base.
Find it online: https://amandafood.com/raw-pistachio-brownie-cups-recipe/