:::White Chocolate Pistachio Butter Cups:::

Levels 3 and 4 only

What you'll need:

1/2 cup coconut butter

Tbsp coconut oil

2 cups raw pistachios

Pinch of sea salt

Pinch of stevia, coconut sugar, or other sweetener (optional)

Line a mini muffin tin with cupcake liners.

For the "white chocolate" cup shells, melt the coconut butter and 1 Tbsp coconut oil in a double boiler (metal or glass bowl over a boiling pot of water).  

Add a pinch of salt and a little sweetener if you like.  Using half of your white chocolate mixture, dollop a teaspoon into the cupcake liners and using the back of a spoon evenly take the chocolate up the sides. Put the tray in the freezer for 5 minutes to harden.

In a food processor, blend 2 cups of raw pistachios for 1-2 minutes (maybe oven-toasted for a nuttier flavor). Continue blending, slowly adding 1 Tbsp of coconut oil at a time, scraping down the sides, until desired consistency. Remove the tray from the freezer and place a heaping teaspoon of pistachio butter in each cup. Tap the tray to get pistachio butter to lay flat. Top with remaining white chocolate (reheat if needed) and spread to edges of cup.  

Freeze again for 5-10 minutes.  Enjoy!!

 Created by Green Team Member Renee Spencer Jan. 2015