These Dark Chocolate Cups with Pistachios and Goji Berries are made with only 3 clean ingredients, then topped with ground goji berries and pistachio nuts.
It only takes about 5 minutes to prepare them and another 30 minutes or so for them to harden in your freezer.
Goji berries and pistachios are my go-to toppings during the Christmas season because of their bright, colorful reddish and green colors.
It adds a festive and fun topping without having to use artificially colored food sprinkles.
Here’s an ingredient list for store-bought processed food sprinkles and chocolate bars:
S.A.D. (Standard American Diet) Dove Dark Chocolate Bar: Ingredients: CHOCOLATE SEMISWEET (SUGAR, CHOCOLATE PROCESSED WITH ALKALI, CHOCOLATE, COCOA BUTTER, MILK FAT, SOY LECITHIN, FLAVORS NATURAL, AND ARTIFICIAL)
S.A.D. (Standard American Diet) Wilton Red and White Sparkling Sprinkles: Ingredients: SUGAR, CONFECTIONER’S GLAZE, RED 40 LAKE, CARNAUBA WAX, RED 40
S.A.D. (Standard American Diet) Wilton Dark Green Sugar Sprinkles: Ingredients: SUGAR, CONFECTIONERY GLAZE, YELLOW 5, BLUE 1, CARNAUBA WAX
Traditional store-bought chocolates and sprinkles are highly processed and contain refined GMO sugar, GMO soy, GMO dairy, artificial flavors, and food colorings.
My healthy little treats are raw, vegan, gluten-free, dairy-free, paleo-friendly and contain no refined sugars.
Expert Tips + Ingredient Substitutions For Dark Chocolate Cups with Pistachios and Goji Berries
Here are some expert tips to make this recipe perfectly:
Tip #1: I used the paper mini-muffin cups to make these and it made 6 mini-cups. If you need more or want to use the standard-sized muffin cups, just double or triple the recipe.
Tip #2: I used just a handful of both goji berries and pistachios for the topping and had a little leftover of both. Just use the extra need as a topping or add-in the next time you make a smoothie!
Tip #3: I used a coffee grinder to grind up both the goji berries and pistachios. Just take care to not over process them.
Tip #4: The cacao butter I used was “raw”, meaning it has never been heated over 118 degrees. If you want to make sure the recipe is 100% raw and all the nutrients from the cacao butter stay intact, use one of the following options to safely melt the cacao butter:
- “raw” option 1: put the cacao butter in a small bowl and add to a dehydrator at 115 degrees until it melts
- “raw” option 2: put the cacao butter in a bowl over a pot of water on the lowest heat on the stove until it melts
- non “raw” option 3: put the cacao butter in an oven-safe bowl in the oven for a few minutes at the lowest setting until it melts, keeping a close eye on it
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