Pistachio Chocolate-covered Scoops
  1. Blend coconut cream, pistachios, cashews, pitted Medjool dates, and vanilla extract until ultra-smooth and velvety

  2. Scoop small portions of the pistachio cream onto a parchment-lined tray

  3. Freeze for about 2 hours until firm

  4. Gently melt the dark chocolate with optional sweetener

  5. Dip each frozen scoop until fully coated for a smooth, glossy shell

  6. Before the chocolate sets, sprinkle with sea salt and finely chopped pistachios or seeds

  7. Freeze for 10–15 minutes until the chocolate hardens

  8. Serve and enjoy

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍰Dessert

CuisineFusion

Occasions🎊Party🍿Snack🎉Special Occasion

Season🔁Year-round

DifficultyEasy ⏰ 15m

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