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Pistachio, Cranberry and Coconut Peanut Butter Chocolate Cups recipe, that is so quick and easy to make. No bake, vegan and gluten free, they make a great last minute dessert idea.
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Pistachio, Cranberry and Coconut Peanut Butter Chocolate Cups

Pistachio, Cranberry and Coconut Peanut Butter Chocolate Cups recipe, that is so quick and easy to make. No bake, vegan and gluten free, they make a great last minute dessert idea.
Prep Time5 minutes
Total Time5 minutes
Servings: 4

Ingredients

  • 1/2 cup chocolate chips
  • 2 Tbsp peanut butter
  • 2 Tbsp coconut oil
  • 2 tsp pistachios, shelled and chopped
  • 2 tsp dried cranberries
  • 2 tsp coconut chips

Instructions

  • Line 4 regular sized muffin cavities with paper liners. Set aside.
  • In a microwave safe bowl, microwave all of the ingredients except for the coconut chips in 30 second intervals, mixing after each interval until smooth.
  • Divide the chocolate evenly into each cavity. Sprinkle the tops with 1/2 tsp each of pistachios, dried cranberries and coconut chips. Place in the freezer until the chocolate has hardened, around 30 minutes.