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
- 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.
- 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.
- 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.
- Set Ganache: Refrigerate cupcake tins to allow the chocolate ganache to set firmly.
- Prepare Pistachio Crunchy Layer: Melt dairy-free white chocolate until smooth, then mix in pistachio butter until fully combined.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
