Chocolate Pistachio Filo Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
10 Sheets Filo dough1 Cup Raw Pistachios - shelled2 Medium Avocados4 Tbsp unsweetened cocoa powder8 Tbsp honeysalt to taste2 Tbsp unsweetened flaked coconut for garnish (optional)
Preheat oven to 350 degrees.
Split Filo dough, using 5 sheets at a time. Cut into 12 equal sections. Separate sheets of each section and gently press into lightly greased or sprayed mini muffin tins (I use coconut oil). Bake in heated oven approximately 10 minutes - until just starting to brown. Remove and let cool.
While Filo cups are baking, add pistachios, avocado, cocoa, honey, and salt to a food processor. Blend until smooth. You may add a little water or coconut milk if it's too thick (2 tsp at a time).
Spoon pudding into a frosting piper (with a large tip) and pipe into Filo cups. Sprinkle a little flaked coconut for garnish.
Serving Size: Makes 2 dozen bite-sized portions
Number of Servings: 24
Recipe submitted by SparkPeople user SYWALLOCH.
Split Filo dough, using 5 sheets at a time. Cut into 12 equal sections. Separate sheets of each section and gently press into lightly greased or sprayed mini muffin tins (I use coconut oil). Bake in heated oven approximately 10 minutes - until just starting to brown. Remove and let cool.
While Filo cups are baking, add pistachios, avocado, cocoa, honey, and salt to a food processor. Blend until smooth. You may add a little water or coconut milk if it's too thick (2 tsp at a time).
Spoon pudding into a frosting piper (with a large tip) and pipe into Filo cups. Sprinkle a little flaked coconut for garnish.
Serving Size: Makes 2 dozen bite-sized portions
Number of Servings: 24
Recipe submitted by SparkPeople user SYWALLOCH.
Nutritional Info Amount Per Serving
- Calories: 87.7
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 18.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.3 g
- Protein: 2.1 g
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