Vegan Pistachio Crispy Cups Recipe

ByJulian Dempsey
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Introduction

These Vegan Pistachio Crispy Cups are a delightful combination of crunchy biscuit bases, silky chocolate ganache, and a creamy pistachio topping. Perfect for a special treat, they’re dairy-free and bursting with flavor in every bite.

The image shows a close-up of four pistachio cupcakes on a white marbled surface. Each cupcake has a textured, crumbly light brown base with visible small pieces and a thick round scoop of pale cream-colored frosting on top. The frosting is sprinkled with finely crushed pistachios, and three whole green pistachio nuts are placed on top of the frosting of the main cupcake in the center. Some loose crushed pistachios and whole nuts are scattered around the cupcakes on the marble surface. The background is softly blurred, featuring a white teapot and a clear bowl filled with more whole pistachios. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 160g plain biscuits (gluten/wheat-free if preferred)
  • 100g dairy-free block butter or margarine
  • 100g dairy-free dark chocolate
  • 50g coconut cream (thick white cream from canned coconut milk)
  • 100g pistachio butter
  • 100g dairy-free white chocolate
  • ½ tablespoon dairy-free butter
  • 120g kataifi pastry
  • 220ml dairy-free whipping cream
  • 20g pistachio nuts (finely ground)

Instructions

  1. Step 1: Line a cupcake tin with 6 cupcake liners and set aside.
  2. Step 2: Crumble the biscuits into a blender and blitz until fine crumbs form.
  3. Step 3: Melt the dairy-free butter in a saucepan over low heat. Add the melted butter to the biscuit crumbs and pulse again to combine.
  4. Step 4: Spoon 2-3 tablespoons of the buttery biscuit mixture into each cupcake liner. Press the mixture up the sides to form a cup shape using a flat object like the base of a glass or rolling pin.
  5. Step 5: In a small saucepan, gently melt the dairy-free dark chocolate and coconut cream together, stirring constantly until smooth.
  6. Step 6: Pour about ½ tablespoon of the chocolate ganache into each biscuit base and spread it up the sides. Refrigerate until set.
  7. Step 7: Melt the dairy-free white chocolate until smooth, then stir in the pistachio butter until fully combined.
  8. Step 8: Chop the kataifi pastry with a serrated knife. In a medium pan over medium heat, melt the dairy-free butter, then add the kataifi pastry. Cook, stirring often, until golden brown (10–15 minutes). Remove from heat.
  9. Step 9: Transfer the browned pastry to a bowl and drizzle over the pistachio-white chocolate mixture. Stir to coat all the pastry evenly.
  10. Step 10: Spoon this pistachio filling into each mould, pressing down firmly. Chill in the fridge for 10 minutes.
  11. Step 11: Whip the dairy-free whipping cream in a mixer or with a hand whisk until soft peaks form. Gently fold in the finely ground pistachio nuts.
  12. Step 12: Transfer the pistachio cream to a piping bag fitted with a medium round tip.
  13. Step 13: Pipe a generous bulb of whipped cream onto each chilled cup. Finish with a light dusting of ground pistachios.
  14. Step 14: Serve immediately and enjoy your vegan pistachio crispy cups!

Tips & Variations

  • Use gluten-free biscuits and dairy-free margarine to make this recipe gluten-friendly.
  • If kataifi pastry is unavailable, crushed vegan cornflakes or crispy rice cereal make a good substitute for crunch.
  • For a nut-free version, try using sunflower seed butter instead of pistachio butter and omit the nuts on top.
  • Chill the cups well for crisp texture, but allow them to soften slightly at room temperature before serving for the best flavor.

Storage

Keep any leftovers covered in an airtight container in the refrigerator for up to 3 days. The crispy pastry may soften with time, so it’s best enjoyed fresh. Reheat slightly at room temperature for 10–15 minutes before serving to improve texture.

How to Serve

The image shows a close-up of a cupcake cut in half, placed on a white marbled texture. The cupcake has three visible layers: the bottom crumbly crust is light brown and rough, the middle layer is a dense, moist dark brown filling with a bit of shine, and the top layer is a thick, creamy, pale beige frosting with a smooth, slightly whipped texture. The frosting is sprinkled with crushed yellow-green pistachio crumbs and topped with two whole pistachios. In the background, there are whole cupcakes similarly decorated, a white ceramic jar with a gold knob, and a glass bowl of pistachios. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the bases and fillings up to one day in advance and keep them refrigerated. Add the whipped cream topping just before serving for the freshest presentation.

What can I use instead of kataifi pastry?

If kataifi pastry is hard to find, crushed cornflakes or vegan crispy rice cereal provide a similar crunchy texture for the pistachio layer.

Print
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Vegan Pistachio Crispy Cups Recipe

★★★★★

4.9 from 119 reviews
  • Author: Julian
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Vegan
Print Recipe

Description

These Vegan Pistachio Crispy Cups are a delightful treat featuring a crunchy biscuit base, silky smooth dairy-free chocolate ganache, a crunchy pistachio and kataifi pastry layer, topped with luscious dairy-free whipped cream and sprinkled with finely ground pistachios. Perfect as a sophisticated plant-based dessert, this recipe combines textures and flavors beautifully, ready in just 30 minutes and serving six.

Ingredients

Scale

Base

  • 160g plain biscuits (use gluten-free or wheat-free for gluten-free option)
  • 100g dairy-free block butter or margarine

Chocolate Ganache

  • 100g dairy-free dark chocolate
  • 50g coconut cream (thick white cream from a canned coconut milk)

Pistachio Crunchy Layer

  • 100g dairy-free white chocolate
  • 100g pistachio butter
  • 1/2 tablespoon dairy-free butter
  • 120g kataifi pastry

Whipped Cream Topping

  • 220ml dairy-free whipping cream
  • 20g pistachio nuts (finely ground)

Instructions

  1. Prepare Base: Line a cupcake tin with 6 cupcake liners. Crumble plain biscuits in a blender until fine crumbs form. Melt dairy-free butter in a saucepan on low heat, then add to biscuit crumbs and pulse to combine.
  2. Form Cups: Place 2-3 tablespoons of the biscuit and butter mixture into each cupcake liner. Compact firmly using the base of a small glass or rolling pin, pressing the mixture up the sides to form cup shapes.
  3. Make Chocolate Ganache: In a small saucepan, melt dairy-free dark chocolate with coconut cream over low heat, stirring constantly with a heatproof spatula until smooth and silky. Spoon 1/2 tablespoon of ganache into each biscuit cup, spreading it up the sides to seal and add flavor.
  4. Set Ganache: Refrigerate cupcake tins to allow the chocolate ganache to set firmly.
  5. Prepare Pistachio Crunchy Layer: Melt dairy-free white chocolate until smooth, then mix in pistachio butter until fully combined.
  6. Toast Kataifi Pastry: Chop kataifi pastry roughly with a serrated knife. Heat dairy-free butter in a medium-large pan over medium heat, add kataifi pastry, and cook while stirring often until golden brown (about 10-15 minutes). Remove from heat.
  7. Combine Pastry with Pistachio Mix: Transfer toasted pastry to a bowl, drizzle pistachio and white chocolate mixture over it, and stir until all pastry strands are evenly coated.
  8. Assemble Crunchy Layer: Spoon the pistachio-coated kataifi mixture into each cupcake mold over the set chocolate layer and press firmly. Refrigerate for 10 minutes to set.
  9. Whip the Cream: Using a stand mixer with a balloon whisk attachment or electric hand whisk, whip dairy-free whipping cream until soft peaks form. Gently fold in finely ground pistachio nuts.
  10. Pipe the Cream: Transfer the pistachio whipped cream into a piping bag fitted with a medium round tip. Pipe a generous swirl on top of each pistachio crispy cup.
  11. Finish and Serve: Garnish with a dusting of finely ground pistachio nuts. Serve chilled and enjoy the delightful layers of texture and flavor.

Notes

  • Use gluten-free biscuits to make the dessert gluten-free.
  • Ensure all chocolates and butter substitutes are fully dairy-free to keep it vegan.
  • Kataifi pastry must be cooked slowly on medium heat and stirred frequently to avoid burning.
  • Chilling between steps helps the layers set properly for easier assembly and better texture.
  • Finely ground pistachios add flavor and a nice visual touch to the cream topping.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: vegan dessert, pistachio cups, dairy-free chocolate ganache, kataifi pastry dessert, plant-based sweets, gluten-free dessert option

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