Are you familiar with Reese's? Discover this revamped version with pistachio and UBEYA. Two flavors that blend perfectly to create ultra-indulgent and quickly addictive little bites.
Be warned, it's difficult to stop at just one.
Ingredients
200g of dark chocolate (maximum 70% cocoa)
5 g of coconut oil
150g of pistachio butter
20 ml of maple syrup
5 ml of liquid vanilla
A little fine salt
7 g of UBEYA powder
Fleur de sel (optional)
Preparation
Melt the dark chocolate and coconut oil in a double boiler.
Remove from heat when the chocolate is almost completely melted; it will finish melting off the heat.
Using a spoon or a brush, coat the bottom and sides of a silicone mold with the melted chocolate.
Place in the refrigerator for approximately 20 minutes to harden.
In a bowl, mix the pistachio butter, maple syrup, vanilla, salt and sifted UBEYA powder.
The texture may become thick; gradually add a little water until you obtain a smooth and creamy consistency.
Fill the chocolate molds with the pistachio mixture.
Cover with the remaining melted chocolate and optionally add a few pinches of fleur de sel.
Place in the refrigerator for 20 to 30 minutes.
Carefully unmold and enjoy.
Store in the refrigerator in a glass jar.
Recipe note
This recipe also works very well with cashew, almond or peanut butter.