These Strawberry Pistachio Chocolate Ganache Cups are dreamy, chocolatey and fruity. Made with wholesome ingredients, they have a cookie dough-style base, rich chocolatey ganache and fresh strawberries.
I am obsessed with chocolate ganache and cookie dough and since it’s still summertime, I love adding fresh berries to my recipes. These cups celebrate the amazing combination of chocolate and strawberries with delicious pistachios and vanilla cookie dough and they could not be simpler to make. Plus they are fully vegan, gluten-free, easily nut-free and require zero baking time – perfect for summer.
Why will I love these cups?
These are so delicious:
Chocolatey, fruity and rich
Nutty and naturally sweet
Easy to make in a few steps
Made with healthier ingredients
Require no baking
Great for summer and all year round
Naturally vegan, gluten-free and high in fibre
A source of protein
Great to make for friends and family
Delicious as snacks or desserts
If you already love these cups then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and you can see my favourites in the “shop the recipe” section.
For the base:
Runny smooth tahini: I love tahini for sweet desserts as it’s rich and “nutty” while being nut-free. Make sure it’s runny and smooth for the best texture and you can swap this for peanut, cashew or almond butter, too.
Maple or agave syrup: for sweetness and stickiness to bind the base together. You can use vegan honey, too.
Melted coconut oil: for texture.
Ground almonds: this keeps the recipe grain-free and gluten-free and I love the texture that these add. If needing to make these cups nut-free, swap the ground almonds for oat flour.
Vegan vanilla protein powder: I use the vanilla buttercream protein or a cookie dough flavoured one but any will work here. I like the Macromike blends and my code AMB-AMY saves you 10% off everything.
Coconut flour: this absorbs lots of moisture and also adds a lovely cookie dough texture (it’s also naturally grain-free and gluten-free).
As for the filling:
Strawberries: fresh is best as frozen ones have excess moisture in them. Slice the strawberries to add into the cups or use other berries like raspberries or blueberries.
Coconut cream from full fat coconut milk: chill tins of full-fat coconut milk in the fridge overnight and then scoop off the solid cream part for the ganache. Do not try to use light coconut milk as this will not work.
Dark chocolate: use your favourite chocolate for these cups. I like dark chocolate (at least 70%) but you can use your preferred strength.
Pistachios: these are so delicious with chocolate and strawberries. I buy them without the shell and unroasted, then chop them up. You can swap these for other nuts or seeds, if you prefer. These would also be great swapped for cacao nibs.
Are these gluten-free and nut-free?
These are naturally gluten-free and to keep them nut-free, swap the ground almonds for oat flour and the pistachios for seeds or cacao nibs. Also check your chocolate and protein powder do not contain nuts.
How do I make them?
These are easy to make and see the recipe card for the full instructions.
Stir together all the ingredients for the base: to a sticky cookie dough.
Divide the mix into 6 and press into cups: and make a flat top.
Add on a strawberry slice: and chill while you make the filling.
Chop the chocolate small and warm the coconut milk: and pour the coconut milk over. Leave for 5 minutes.
Whisk the mixture while adding the syrup: until smooth.
Pour the ganache over the cups with the pistachios: and set in the fridge.
Enjoy from the fridge or freezer.
How long will they last?
These will keep for 1 week in the fridge in a sealed container or 1 month, wrapped well, in the freezer. Allow to thaw for 20 minutes before eating.
What else can I make?
If you are looking for more no-bake and chocolatey recipes:
These Strawberry Pistachio Ganache Cups are dreamy, chocolatey and fruity. Made with wholesome ingredients, they have a cookie dough-style base, rich chocolatey ganache and fresh strawberries.
For the Base:
60g runny, smooth tahini or almond butter
30ml (2 tbsp) maple or agave syrup
1 tbsp melted coconut oil
50g ground almonds
20g vegan vanilla protein powder
10g coconut flour
For the Filling and Chocolate Ganache:
1-2 large strawberries, sliced
140g coconut cream (from 1 tin of full-fat coconut milk)
100g dark chocolate, chopped small
1 tbsp maple or agave syrup
20g chopped pistachios
Chill the coconut milk tin in the fridge overnight. Line a 6-hole cupcake or muffin tin with cases.
Make the base: stir together the ingredients to a sticky cookie dough. Divide into 6 equal pieces (about 30g) and press into the cases to make a compact base.
Top each base with a slice of strawberry. Chill in the fridge while you make the filling.
For the filling: chop the chocolate small and add to a heatproof bowl. Scoop the coconut cream from the tin of coconut milk and warm on the hob or in the microwave until warmed through and melted but not bubbling. Pour over the chocolate and leave for 5 minutes. Now whisk till smooth, pouring in the maple syrup.
To finish off the cups: pour the ganache over the bases and sprinkle over the crushed pistachios. Return to the fridge for 4-6 hours or overnight or in the freezer for 1-2 hours till set.
To eat: remove the cups from the cases and enjoy. Store in the fridge for 1 week, in a sealed container, or in the freezer for 1 month (wrapped well) and allow to thaw for 20 minutes before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Strawberry Pistachio Chocolate Ganache Cups so please let me know in the comments below and leave a star review. If you do make these, I’d love to see so please tag me, I’m I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!