Dessert

Chocolate Pistachio Filo Cups is for Dessert.

Chocolate Pistachio Filo Cups takes 40 minutes to prepare.

Chocolate Pistachio Filo Cups takes 10 minutes to cook.

Chocolate Pistachio Filo Cups makes 24 servings.

The ingredients for Chocolate Pistachio Filo Cups are:

10 Sheets Filo dough
1 Cup Raw Pistachios - shelled
2 Medium Avocados
4 Tbsp unsweetened cocoa powder
8 Tbsp honey
salt to taste
2 Tbsp unsweetened flaked coconut for garnish (optional)

Here is how you make Chocolate Pistachio Filo Cups:

Preheat oven to 350 degrees.Split Filo dough, using 5 sheets at a time. Cut into 12 equal sections. Separate sheets of each section and gently press into lightly greased or sprayed mini muffin tins (I use coconut oil). Bake in heated oven approximately 10 minutes - until just starting to brown. Remove and let cool.While Filo cups are baking, add pistachios, avocado, cocoa, honey, and salt to a food processor. Blend until smooth. You may add a little water or coconut milk if it's too thick (2 tsp at a time). Spoon pudding into a frosting piper (with a large tip) and pipe into Filo cups. Sprinkle a little flaked coconut for garnish.Serving Size: Makes 2 dozen bite-sized portionsNumber of Servings: 24Recipe submitted by SparkPeople user SYWALLOCH.

The nutritional information for Chocolate Pistachio Filo Cups is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 87.7

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 18.8 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 1.3 g
• Protein: 2.1 g

The dietary needs meet for Chocolate Pistachio Filo Cups is Vegan