Ingredients for the base

1. Line a cupcake tin with 6 cupcake liners, set aside.
2. Crumble the biscuits into a blender and blitz until you have fine crumbs.
3. Add the dairy-free butter into a saucepan, heat on low until melted. Add the melted butter into the biscuits and pulse again to combine.
4. Add 2-3 tablespoons of buttery biscuit base into each cupcake case, and compact with something flat, like the base of a small glass or rolling pin. You want the mixture to go up the sides of the case, creating a cup shape for the fillings to sit in.

Method (chocolate)

1. In a small saucepan, add in the dairy-free dark chocolate and coconut cream. Allow this to melt together, stiring with a heat proof spatula to prevent sticking and burning. The chocolate ganache should be silky smooth.
2. Once melted, add 1/2 tablespoon into each cupcake tin, using a spoon to spread it up the sides of the biscuit base. The chocolate will help the fillings set in place and also adds another delicious flavour layer.
3. Allow the chocolate to set in the fridge. 

Method (Pistachio crunchy layer)

1. Melt the dairy-free white chocolate until smooth, then add in the pistachio butter. Mix well to combine and until fully combined. 
2. Place a medium / large pan on the hob, turn to a medium heat and add in the butter. Allow this to melt.
3. Use a serrated knife to chop up the kataifi pastry. Add the pastry into the pan and cook until it all turns a deep golden brown colour. This will take around 10-15 minutes, stirring with a heat proof spatula. Then take this off the heat.
4. Transfer the golden shredded pastry into a bowl then drizzle over the pistachio and white chocolate mixture. Stir to combine until all the pastry is covered.
5. Spoon the filling into each mould, packing it down with a spoon or end of a rolling pin.  Place into the fridge for 10 minutes. Watch the video tutorial here. 

Method (whipped cream)

1. In a bowl of a stand mixer with balloon whisk attachment, or in a bowl using an electric hand whisk, add in the whipping cream and whip until soft peaks. Fold in the ground pistachio nuts.
2. Transfer the cream into a piping bag fitted with a medium sized round tip nozzle.
3. Pipe a bulb of the pistachio cream on-top of each dessert. Finish off with a dusting of pistachios.
4. Serve and enjoy.