Pistachio Chocolate-Covered Scoops

Pistachio Chocolate-Covered Scoops 

Makes: ~12 scoops

Pistachio Cream Base

• 1 cup coconut cream

• ½ cup pistachios

• ½ cup cashews

• 5–6 Medjool dates, pitted

• 1 tsp vanilla extract

Chocolate Coating

• 1 cup dark chocolate, melted

To Finish

• Pinch of sea salt

• Finely chopped pistachios or seeds

Instructions

1. Blend the coconut cream, pistachios, cashews, dates, and vanilla together until ultra-smooth and velvety. 

2. Scoop small portions onto a parchment-lined tray.

3. Freeze for about 2 hours until completely firm — this is key for a clean chocolate coating.

4. Gently melt the dark chocolate with sweetener if using.

5. Dip each frozen scoop into the chocolate until fully coated for a smooth, glossy shell.

6. Before the chocolate sets, sprinkle with a pinch of sea salt and finely chopped pistachios.

7. Return to the freezer for 10–15 minutes to fully set. Store frozen.

Nutrition (per scoop, est.): ~160 cal | 3g protein | 11g fat | 14g carbs | 2g fibre