Homemade Pistachio Chocolates

• Baking & Spices

  • 6 tbsp Cocoa powder
  • 1 Pinch Sea salt

• Nuts & Seeds

  • 40 g Pistachios, coarsely ground

• Dairy

  • 100 g Cacao butter

• Other

  • 3 to 4 tbsp erythritol, powdered

Found on alldayidreamaboutfood.com

Description

Ingredients

• 100g cacao butter, grated (3.5 ounces)
• 6 tbsp cocoa powder, sifted
• 3 to 4 tbsp erythritol, powdered
• 40g pistachios, coarsely ground (1.4 ounces)
• Pinch of sea salt

Directions

• If you do not have powdered erythritol or a powdered erythritol/stevia icing mix, just make it yourself by grinding it with a stick blender or in a food processor (I made a whole batch which I keep in the cupboard for whenever I need it). I have tried this recipe with granulated erythritol and found that the granules, unlike sugar, do not melt at lower temperatures. You’ll end up with some sweet chocolates and some very plain ones – an acquired taste
• Grind your pistachios into small pieces and dry roast in a pan over a low heat, moving them around with a spatula regularly until they are browned evenly. This should take a few minutes
• Melt the grated cacao butter in a Bain Marie (a bowl over simmering water). If you decide not to bother with this and simply melt it in a pot, you must make sure that you do it over a VERY low heat
• Once the cacao butter is melted, add the sifted cocoa, sea salt and sweetener and stir
• Pour the chocolate mix into an ice cube tray or into small silicone moulds
• Place in the freezer for 5 minutes until the top is beginning to set
• Remove the chocolate tray from the freezer and add the pistachios. This way some pieces will stay on the top and look pretty ☺
• Freeze for a further 15 minutes until set (or put in the fridge for 2 hours