I promised a white chocolate version of my chocolate hazelnut butter cups and these are kinda that. Instead of a dark chocolate shell, these have a creamy white chocolate shell and instead of a salted hazelnut caramel filling these have a pistachio and date centre. I asked my Mam to chose a favourite out of the two. She couldn't decide and nor could I; so I guess you are just going to have to whip up a batch of both and decide for yourself. Like the chocolate hazelnut butter cups, these last in the freezer for months so it’s well worth making both and you can alternate between the two.
These are completely free of dairy and gluten so suitable for both vegans and coeliacs. They contain a generous amount of natural sugar from maple syrup and dates, so are not to be eaten for breakfast or all in one go, but are a really good option for a treat with a cup of tea or coffee or as a dessert.
Makes 10 (but because they freeze so well, I usually double or triple up the recipe).
For the white chocolate:
1/2 cup cacao butter
1/2 cup cashew butter
1/4 cup maple syrup
For the filling:
1/2 cup pistachio nuts, deshelled
1/2 cup medjool dates, pitted*
1/4 cup water
1 tsp vanilla extract
Pinch of sea salt
*if using dried dates, soak them in hot water for 30 minutes and drain before using them in this recipe.
Pre heat the oven to gas mark 5/190C. Place the pistachio nuts on a baking tray and place in the oven for 10 minutes, tossing half way through.
Place the toasted nuts in a food processor and blitz into a fine crumb. Add the dates, water, vanilla extract and sea salt and blitz until broken down and combined with the pistachios into a sticky mixture. Set to one side.
In a small saucepan, heat the cacao butter, cashew butter and maple syrup over a low heat until melted. Whisk well.
Place 10 muffin liners on a baking tray and spoon a tablespoon of white chocolate into the base of each muffun liner. Place in the freezer for ten minutes to set. Remove from the freezer and place a spoon of the pistachio mixture on top of the white chocolate base. Flaten the mixture using the back of the spoon but don't spread it to the edge of the liners. Spoon another tablespoon of the white chocolate mixture over the pistachio filling and place the chocolates back in the freezer to set. This should taken another ten minutes.
The chocolates are then ready to eat and are best stored in the freezer until eating time.