PISTACHIO AND RASPBERRY CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 1⁄2 cups (300 g) (11oz) flour

1 cup (220 g) (7.8oz) sugar

2 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp salt

1 tsp vanilla extract

6.75 ounces (200 g) (7.1oz) water

2⁄3 cup (130 g) (4.6oz) sunflower oil

3⁄4 cup (100 g) (3.5oz) green pistachios

FOR THE DECORATION

10 cups (600 g) (21oz) vegan white chocolate whipped cream

Quick and creamy raspberry marmalade

Pistachios

NUTRITIONAL VALUES

Calories: 194kcal
Fat: 1.2g (0.4g S.Fat)
Carbs: 46g
Protein: 3.5g
Sugar: 32g
Sodium: 218mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, sugar, baking soda, salt, and baking powder). Pistachios, minced in a mixing bowl, combine the water, oil, vanilla extract, and crushed pistachios.

Whip the mixture with a wire whisk. Fill each cupcake liner halfway with batter.

Bake at 355° F (180° C) for about 24 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours. Carve a hole in the top of each cupcake with a knife and fill with raspberry marmalade.

To make the garnish, finely chop a few green pistachios. Put a dollop of whipped cream on top of each cupcake and top with crushed pistachios.

PISTACHIO ICE CREAM

SERVES 6 PORTIONS

1⁄2 cups (360 ml) shelled pistachios

1 1⁄2 cups (360 ml) full-fat coconut milk

1 1⁄2 cups (360 ml) unsweetened almond milk or another nut milk

6 fresh dates, pitted

1⁄2 tsp vanilla extract

3 to 4 tbsp maple syrup or another sweetener

NUTRITIONAL VALUES

Calories: 554kcal
Fat: 49.6g (40.9g S.Fat)
Carbs: 23.5g
Protein: 5.8g
Sugar: 15.3g
Sodium: 248mg

METHOD

Put the pistachios in a blender (or a food processor) and grind them into flour. Blend in the remaining ingredients until smooth. If necessary, taste and add more sweetener. With an ice cream maker:
Place the mixture in the ice cream maker and process according to the manufacturer's instructions. Transfer to a freezer-safe container, cover, and freeze until ready to serve. Allow 10 to 15 minutes for the ice cream to thaw before serving.

If you don't have an ice cream maker:
Pour the ice cream mixture into a freezer-safe bowl and place in the freezer for 3 hours, mixing well every 30 minutes. Scoop into serving bowls, then serve and enjoy!

PISTACHIO POTS DE CRÈME

SERVES 4 POTS

1 1⁄4 cups water, divided

1⁄4 cup cornstarch or arrowroot

1⁄2 cup shelled unsalted pistachios

1⁄2 cup sugar

1⁄8 tsp salt

1⁄4 cup semisweet chocolate chips (dairy-free)

Coconut Whipped Cream, optional, for serving

NUTRITIONAL VALUES

Calories: 342kcal
Fat: 14.5g (5.8g S.Fat)
Carbs: 52.6g
Protein: 3.5g
Sugar: 37.8g
Sodium: 78mg

METHOD

Set aside 14 cup water and cornstarch in a small bowl, thoroughly mixed with a whisk or fork.

In a blender, combine the remaining 1 cup water and pistachios to make pistachio milk. Blend for 2 minutes on high, or until completely smooth. In a medium saucepan, combine the pistachio milk, sugar, and salt and heat on medium-high until just boiling. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook, whisking frequently, until the mixture thickens to the consistency of pudding, about 5 minutes.

Divide the custard evenly among four ramekins or small cups. Tops should be smoothed. Allow to cool for 10 minutes before placing in the refrigerator for 8 hours or overnight. Before serving, top with Coconut Whipped Cream if desired.

APRICOT PISTACHIO CHOCOLATE BARK

SERVES 10 TO 12 PORTIONS

2 1/2 cups vegan dark chocolate chunks (or chips; soy-free if necessary)

2 tsp. coconut oil

1/3cup roughly chopped pistachios

Heaping 1/2 cup chopped dried apricots

Flaked sea salt

NUTRITIONAL VALUES

Calories: 64kcal
Fat: 1.9g (1.1g S.Fat)
Carbs: 11.9g
Protein: 1.9g
Sugar: 6.4g
Sodium: 69mg

METHOD

Use parchment paper or a silicone baking mat to line a baking sheet. If possible, use binder clips to secure the paper's edges to the sheet's rim. This will keep it in place while you spread the chocolate.

Melt the chocolate and coconut oil in a double boiler or a heatproof bowl on top of a pot of boiling water until smooth, stirring frequently.

Pour the chocolate onto the prepared baking sheet and spread it with a silicone spatula until it's about 1/4 inch (6 mm) thick. Sprinkle the pistachios and apricots on top, followed by the salt. Refrigerate for 1 hour, or until thoroughly chilled.

Break the bark into small pieces and store them in cellophane bags tied with string or in a cute box. Keep it in a cool, dry place.

VARIATIONS

Of course, you can experiment with different dried fruits and/or nuts in this bark. Simply use the same amounts as listed and you'll be fine.

Use shelled sunflower seeds or pepitas instead of nuts for a nut-free alternative (pumpkin seeds).

RECIPE NOTES

To make this bark truly stand out, use high-quality, cacao-rich chocolate.