White chocolate pistachio nut butter cups

White chocolate pistachio nut butter cups

By
From
The Pip & Nut Butter Cookbook
Makes
18
Photographer
Adrian Lawrence

Hold these nut butter cups under your chin and if your neck lights up brown then it’s empirical proof that you like nut butter. No, wait. That’s the flower. Maybe just stick to eating them.

Ingredients

Quantity Ingredient

For the chocolate cases

Quantity Ingredient
400g white chocolate, broken into pieces

For the filling

Quantity Ingredient
170g pistachio butter
3 tablespoons pistachios, chopped

Method

  1. Melt the white chocolate following the method. Use a third of the melted chocolate to fill the cupcake cases and put in the fridge to set. Set the remaining melted chocolate aside.
  2. Put a small amount of the pistachio butter in each set chocolate case, then carefully pour over the remaining melted chocolate. Sprinkle the chopped pistachios on top.
  3. Keep the cups refrigerated in an airtight container for up to 1 week.
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