Chocolate Pistachio Filo Cups
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Chocolate Pistachio Filo Cups calories by ingredient
Introduction
This vegan dessert takes Paleo Pistachio pudding and makes it into a classy party treat (although not technically Paleo anymore). This vegan dessert takes Paleo Pistachio pudding and makes it into a classy party treat (although not technically Paleo anymore).Number of Servings: 24
Ingredients
-
10 Sheets Filo dough
1 Cup Raw Pistachios - shelled
2 Medium Avocados
4 Tbsp unsweetened cocoa powder
8 Tbsp honey
salt to taste
2 Tbsp unsweetened flaked coconut for garnish (optional)
Tips
Honestly, I wasn't sure about this recipe until I took it to 2 parties, and everyone raved about them.
Directions
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.