The Recipe Index A small-batch recipe journal

Recipe · By KineleVital

Pistachio Chocolate-Covered Scoops

pistachiochocolateno bakevegan
Ingredients
9
Method
7 steps
Collected
2026-08-27
Dark chocolate pistachio scoops topped with chopped nuts and sea salt, including one cut open to reveal a pale-green centre.
Original source

01

Ingredients

Pistachio base

  • 1 cup coconut cream
  • 1/2 cup pistachios
  • 1/2 cup cashews
  • 5–6 pitted dates
  • 1 tsp vanilla extract

Coating and topping

  • 1 cup dark chocolate
  • A few drops of sweetener (optional)
  • Pinch of fleur de sel or sea salt
  • Finely chopped pistachios or other nuts, for topping (optional)

02

Method

  1. Blend the coconut cream, pistachios, cashews, dates and vanilla until smooth.
  2. Form small scoops of the mixture and place them on a baking-paper-lined tray.
  3. Freeze for about 2 hours, or until completely firm.
  4. Gently melt the dark chocolate over low heat. Add a few drops of sweetener if desired.
  5. Dip each frozen scoop into the melted chocolate until evenly coated.
  6. Before the chocolate sets, sprinkle with fleur de sel and chopped nuts.
  7. Return the scoops to the freezer for 10–15 minutes, until the shell has hardened.

03

Sources & attribution