Watch the Full Step-by-Step
Servings: 10
- 9-inch/23-cm square pan
- Double boiler
- Kitchen scale
INGREDIENTS
- 1 cup/240 grams coconut cream, the thick, solid portion
- ½ cup/120 grams coconut milk concentrate, optional, for a richer texture
- ¼ cup pistachio butter
- 1 to 3 tablespoons honey or maple syrup
- 5.3 ounces/150 grams dark chocolate, chopped
- 1 teaspoon coconut oil
- ¼ cup crushed pistachios
INSTRUCTIONS
- Line a baking sheet or square pan with parchment paper if not using popsicle molds.
- Whisk the coconut cream, coconut milk concentrate, pistachio butter, and honey or maple syrup until smooth.
- Pour the mixture into popsicle molds or the prepared pan. Freeze until firm, at least 3 hours.
- If using a pan, cut the frozen mixture into bars.
- Melt the chocolate and coconut oil together until smooth.
- Dip each frozen bar into the chocolate and sprinkle immediately with crushed pistachios. Freeze briefly until the coating is set.