Oreo Pistachio Cream Cupcakes

So, I’m not sure if you have all heard the rage.. but there is a new cookie taking over the market. Pistachio Oreos. Yup. Ya heard that right. I know I have been on a pistachio roll lately, but they are just too dang good and I can’t stop, won’t stop. They’re also extremely nutritious, so there’s an added bonus. So what else would run through my head as I stared at this box of magic.. I can re-create these.

Now, I thought of going the traditional route and creating an actual baked cookie with pistachio filling (Which I will probably do at some point, let us be real..), but instead I used the flavor combination as inspiration, and it being my best friends birthday, decided to make some raw Oreo Pistachio Cream Cupcakes.

These guys have a raw Oreo cookie base, a pistachio cream filling, all topped with chocolate ganache, more chopped pistachios, and sea salt. They’re rich, decadent, and a real treat! Hope you enjoy!

For the Oreo base:

1/2 cup walnuts

1/2 cup cashews (or more walnuts)

1/2 cup almond flour (can use more nuts, I just liked the texture/taste of mixing)

1/3 cup raw cacao powder

1 tsp vanilla

pinch of sea salt

Pulse nuts in food processor until fine chunks. Add in remaining ingredients and pulse until sticky dough forms. Place in the bottom of a lined cupcake tin firmly and place in freezer or fridge while making the filling.

Filling:

1 1/2 cups soaked cashews

2 Tbsp lemon juice

1/3 cup maple syrup

1 Tsp vanilla

5 Tbsp melted coconut oil

1/2 cup pistachios

Blend all ingredients besides pistachios in a food processor until extremely smooth. Add in pistachios and pulse to combine and so the pistachios are broken up into small chunks. I blended half of my pistachios into the batter until smooth to give it a more vibrant green color and then pulsed in the rest so chunks remained.

Devide evenly among cupcakes tins. For the chocolate ganache, melt one chocolate bar of choice with 1 tsp coconut oil until smooth. Whisk in the solid part of a can of coconut milk until smooth. You can also do this in a blender. Pour evenly among the cupcake tins and top with whatever desired. Pistachio chunks and sea salt are super yummy!

Chocolate ganache:

6 dates

3 Tbsp melted coconut oil