Sort ingredients
laine
QR Code
Listen
Pdf
Blend coconut cream, pistachios, cashews, pitted Medjool dates, and vanilla extract until ultra-smooth and velvety
Scoop small portions of the pistachio cream onto a parchment-lined tray
Freeze for approximately 2 hours until completely firm
Gently melt the dark chocolate (70%+ cacao) with optional sweetener drops
Dip each frozen scoop until fully coated in glossy chocolate
Before the chocolate sets, sprinkle a pinch of sea salt and finely chopped pistachios on top
Freeze for 10–15 minutes until the chocolate shell hardens completely
Serve and enjoy the crisp chocolate shell with ultra-creamy pistachio center