Raw pistachios, cardamom, vanilla, and olive oil create a luscious nut filling for these dark chocolate cups. Top them with crushed dried rose petals and a high-quality flaked sea salt for a nutrient-dense, anti-inflammatory dessert or treat!
Ingredients
Filling
⅔ cups
shelled pistachio nuts
⅓ cups
pitted
medjool dates
(packed)
2 tablespoons
extra virgin olive oil
½ teaspoons
raw vanilla powder
¼ teaspoons
ground cardamom
2 pinches
sea salt
Chocolate
12 ounces
dark chocolate bar
(about 3 to 4 bars)
Optional Toppings
dried rosebuds
crushed
sea salt
