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.
Servings: 4
Ingredients
- ½ cup chocolate chips
- 2 tablespoon peanut butter
- 2 tablespoon coconut oil
- 2 teaspoon pistachios, shelled and chopped
- 2 teaspoon dried cranberries
- 2 teaspoon 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 ½ teaspoon each of pistachios, dried cranberries and coconut chips. Place in the freezer until the chocolate has hardened, around 30 minutes.
