Pistachio Bites

Video Description

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. 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 *Make sure to use coconut cream and not coconut milk 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. Using a small ice-cream scoop or tablespoon, scoop the mixture and drop little mounds onto a tray lined with parchment paper. Freeze for at least 3 hours – can be frozen overnight. 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. Once melted, stir in the coconut oil. 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. 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. Store in an airtight container for up to 1 week. Can be kept in the fridge if you prefer a firmer bite.