Vegan White Chocolate Pistachio Butter Cups

Instructions

White Chocolate:

1. Combine powdered sugar and coconut milk powder in a bowl. I sifted mine to remove any lumps.
2. Set up a double boiler on the stove. Boil a few inches of water in a pot. Once water is boiling, place a heat proof bowl on top of it. Make sure the water is NOT touching the bowl.
3. Put cocoa butter in bowl and using a metal or silicon whisk, stir every so often gently to melt all the butter. Remove from heat.
4. Stir in sugar mixture into cocoa butter, 1 Tablespoon at a time until completely incorporated.
5. Stir in vanilla.
6. Pour chocolate into silicon molds and place in the fridge for 2-3 hours at least.

Pistachio Butter:

1. Put pistachios in a high speed blender and blend down into delicious pistachio butter. This does take patience, the occasional scraping down the sides and time. It took me about 10-15 minutes to make it until it was truly smooth and creamy.
2. Take 1/4 cup of pistachio butter in a bowl and mix with maple syrup and sea salt.
3. Take about a teaspoon of mixture at a time. Roll into balls and flatten into discs.

To make cups:

1. Once you are ready to make the cups, remove white chocolate from molds and remelt 1/2 in a double boiler on the stove. Be careful not to over heat it or cook too much.
2. Line a muffin tin with 6 cupcake liners.
3. Pour 2 teaspoons of melted white chocolate in each cup.
4. Put in fridge to set 30 minutes - 1 hour.
5. Once set remove from fridge and put pistachio butter discs on top of each cup. They should be a little smaller than the diameter of the cup. Melt remaining white chocolate and put 3 teaspoons of mixture on top of pistachio butters.
6. Place back in fridge to set.