Health Benefit: Pistachios are a good source of vitamin E, an antioxidant that boosts the body’s defenses against harmful free radicals and helps repair damaged cells.
- 1½ cups raw shelled pistachios, divided
- 1/4 tsp sea salt
- ½ cup pumpkin seed butter
- ¼ cup pure maple syrup
- 3 tbsp coconut oil, melted + ½ tsp, divided
- ½ tsp pure mint extract
- 1½ oz dark chocolate (70 to 85%), finely chopped
1. Line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang, and mist with cooking spray.
2. Finely chop ½ tbsp pistachios; set aside. To a food processor, add remaining pistachios and salt and process until very finely ground, 7 to 9 minutes, scraping down sides as necessary with a rubber spatula. Add pumpkin seed butter, maple syrup, 3 tbsp melted coconut oil and mint extract and continue to process until very smooth, 4 to 5 minutes longer. (NOTE: Mixture will be slightly runny at this point.) Spread mixture evenly into prepared pan and freeze until firm, 45 minutes to 1 hour.
3. Place a small heat-proof bowl over a pot of simmering water, making sure bottom of bowl does not touch the surface of water. Add chocolate and remaining ½ tsp coconut oil and allow to melt, stirring occasionally, 1 minute. Using a spoon, drizzle melted chocolate over pistachio layer and sprinkle with reserved chopped pistachios. Return to freezer until chocolate is set, 15 minutes.
4. Lift overhanging edges of parchment and transfer fudge to a cutting board. Using a serrated knife, slice into 24 squares. Store in an airtight container in the freezer.
- Serving Size: 1 square
- Calories: 106
- Carbohydrate Content: 6 g
- Fat Content: 8 g
- Fiber Content: 1 g
- Protein Content: 3 g
- Saturated Fat Content: 3 g
- Sodium Content: 21 mg
- Sugar Content: 3 g
- Monounsaturated Fat Content: 3 g
- Polyunsaturated Fat Content: 2 g