- 340g vegan chocolate chips or regular chocolate chips - 1 tablespoon coconut oil - 2 cups roasted pistachios shelled - 1 teaspoon matcha green tea powder - 1 teaspoon agave nectar or maple syrup
- chopped pistachios - cacao nibs (optional) - good quality sea salt - matcha green tea powder
- Line a muffin tin with 10 baking cups and set aside. - In a double boiler or microwave gently melt the chocolate and coconut oil together. - Once melted, place about 1 tablespoon of chocolate at the bottom of each baking up. Smooth by tapping the muffin tin gently on the counter a few times. - Place in the refrigerate to harden. - Meanwhile make the pistachio matcha butter. Combine pistachios, matcha green tea powder, and agave nectar or maple syrup in the NutraMilk and press butter cycle, set for 8-10 minutes. - Top each chocolate disk with roughly 1 tablespoon of pistachio butter, pressing down to flatten. - Finish with a second layer of melted chocolate and return cups to the refrigerator for 5 minutes, until chocolate is mostly harden. - Top with assorted toppings and return to refrigerator until completely set.