These vegan pistachio crispy cups are inspired by the viral Dubai chocolate bar. A combination of a delicious buttery biscuit base, chocolate, pistachio kataifi filling topped with a smooth pistachio whipped cream. They melt in your mouth with the most delicious, and satisfying crunch. Made with less than 10 ingredients and incredibly delicious, you’ll love them.
Vegan Pistachio Crispy Cups
If you love the perfect balance of crunch, sweetness and nuttiness, these Vegan Pistachio Crispy Cups are about to become your new favourite treat! Made with crispy layers of a buttery biscuit and pistachio base, rich chocolate, pistachio Kataifi (Knafeh) filling topped with a silky smooth pistachio whipped cream, these delightful cups are perfect for snacking, gifting, or serving at gatherings. Whether you’re a pistachio lover or just looking for a fun, unique and easy-to-make dessert, these bite-sized delights will hit the sweet spot!
Looking for more pistachio recipes? Check out my:
- Vegan Pistachio Cheesecake
- Vegan Pistachio Cream Cookies
- The BEST Vegan Pistachio Cake
- Easy Vegan Pistachio Cream Puff Pastry Croissants
- No-Bake Vegan Pistachio Truffles
- Vegan Pistachio Tiramisu
Why you’ll love these pistachio crispy cups
- Super crispy – A perfect combination of sweetness, nuttiness and crunchiness in every bite.
- Rich pistachio flavour – Made with real pistachio nuts for a naturally nutty and buttery taste.
- No artificial colours – Gorgeous green colour comes from the pistachio nuts!
- Easy to make – Simple ingredients, simple preparation, and no complicated techniques required! Great for any skill level!
- Perfect for any occasion – Great little treat for serving at parties, gifting, or just a delicious nutty snack to enjoy anytime!
- A fun twist on the viral Dubai chocolate – Combines crispy textures from the kataifi along with pistachio cream, chocolate, cream and biscuits. SO SO YUMMY!
- Customisable – Make them your own and add a dark or white chocolate drizzle, add cocoa into the whipping cream for chocolate cream or a sprinkle of sea salt for added flavour!
Layers to pistachio crispy cups
- Buttery biscuit base – A crumbly, rich layer made from crushed biscuits / cookies, melted dairy-free butter and ground pistachios makes for the perfect base to these little desserts.
- Chocolate layer – A smooth, decadent and rich dark chocolate ganache layer helps seal in all of the delicious fillings while adding to the indulgent flavours of these bite-sized treats.
- Pistachio kataifi – Crispy golden layer of shredded phyllo pastry mixed with a homemade pistachio cream made from pistachio butter and dairy-free white chocolate. My take on the viral Dubai Chocolate bar, but even better in my opinion! I’ve linked the pistachio butter I use here.
- Pistachio Whipped Cream – A light and airy topping infused with pistachios. I use The Coconut Collabratvie Double Cream. Another i’d recommend is Flora Plant Cream.
Ingredients you’ll need
Below I’ve listed the 9 ingredients you’ll need to make these delicious pistachio crispy cups. Make sure to jot them down on your shopping list to pick them up on your next grocery trip!
- Dairy-free butter: Melt the butter and mix with the crush up biscuits / cookies and ground pistachio nuts for a delicious buttery biscuit base.
- Biscuits / cookies: Use a plain biscuit such as digestive biscuits or Graham crackers. This allows the flavour of the pistachio nuts to shine.
- Pistachios: Make sure to de-shell the pistachio nuts before using.
- Pistachio butter: Use a 100% natural pistachio butter. Be sure it is vegan friendly, and doesn’t contain milk! I’ve linked the one I use here (it’s absolutely delicious!).
- Dairy-free chocolate: Personally I like to use a dark chocolate as it compliments the nutty flavours of the nuts, but you can use a dairy-free milk or even white chocolate to coat the inside of the mii tarts.
- Coconut cream: Mix along with the melted dark chocolate to create a chocolate ganache.
- Dairy-free white chocolate: Melt the white chocolate, mix with pistachio butter to create a homemade vegan friendly pistachio cream. My favourite vegan white chocolates are supermarket own brand free from white chocolate such as Sainsburys Free From, iChoc Vanilla, Ombar Blonde and Enjoy Life White Baking Drops.
- Kataifi pastry: A Turkish shredded pastry, when cooked in some butter turns super crunchy, perfect for mixing with the pistachio cream. I purchase mine from my local international world food supermarket.
- Dairy-free whipping cream: My favourite vegan whipped creams are The Coconut Collaborative Double Cream and Flora Plant Cream.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram , TikTok and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
Vegan Pistachio Crispy Cups
- Total Time: 30 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
How to make simple No-bake Vegan Pistachio Crispy Cups, with a buttery biscuit base, chocolate layer, crunchy pistachio filing topped with a creamy whipped pistachio cream! Super easy to make, perfect for any occasion.
Ingredients
Ingredients for the base
- 160g of plain biscuits (use gluten / wheat-free for a gluten-free recipe)
- 100g of dairy-free block butter / margarine
Ingredients for the chocolate layer
- 100g of dairy-free dark chocolate
- 50g of coconut cream (the thick white cream from a can of coconut milk)
Ingredients for the pistachio filling
- 100g of pistachio butter
- 100g of dairy-free white chocolate
- 1/2 tablespoon of dairy-free butter
- 120g of kataifi pastry
Ingredients for the cream
- 220ml of dairy-free whipping cream
- 20g of pistachio nuts (finely ground)
Instructions
Ingredients for the base
- Line a cupcake tin with 6 cupcake liners, set aside.
- Crumble the biscuits into a blender and blitz until you have fine crumbs.
- 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.
- 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)
- 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.
- 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.
- Allow the chocolate to set in the fridge.
Method (Pistachio crunchy layer)
- Melt the dairy-free white chocolate until smooth, then add in the pistachio butter. Mix well to combine and until fully combined.
- Place a medium / large pan on the hob, turn to a medium heat and add in the butter. Allow this to melt.
- 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.
- 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.
- 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)
- 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.
- Transfer the cream into a piping bag fitted with a medium sized round tip nozzle.
- Pipe a bulb of the pistachio cream on-top of each dessert. Finish off with a dusting of pistachios.
- Serve and enjoy.
Notes
To store: Store the tarts in a airtight / sealed container in the fridge and enjoy within 3 days of making. Allow them to come to room temperature for 10 minutes to allow the chocolate and butter to soften slightly before enjoying.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: tarts
- Method: No-Bake
- Cuisine: Dubai
