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
Want More Healthy Plant-Based Vegan No-Bake Dessert Recipes?
Check out these:
- Healthy Peanut Butter Cups
- Raw Snickers Bars
- Strawberry Cream Truffles
- or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Hi, I'm Karielyn! I'm the published cookbook author of CLEAN DESSERTS and content creator of The Healthy Family and Home website since 2012. I specialize in creating easy, healthy plant-based recipes that are gluten-free + vegan and made with clean, real food ingredients that you can feel good about eating.