Bacon and Cabbage Frittata paint

No health warning needed for these “oh, so good” little gems – magic, melting moments of dark chocolate, coconut and pistachios.

Makes 24 -30


  • 300 grams dark chocolate (70%)
  • 30 grams coconut oil
  • 100 grams coconut butter, slightly soften or melted
  • 50 grams Pistachio nuts, finely chopped
  • Zest of 1 medium orange
  • Juice of 1 orange (40 ml)
  • Gluten Free

  • Dairy Free
  • Vegetarian

  • Vegan

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  1. Break chocolate and place in a heatproof bowl, add coconut oil. Sit bowl over pan (bain-marie) of barely simmering water till chocolate melts, stirring occasionally. Remove from heat and let it cool slightly.
  2. Line a canape cupcake tray with mini bun cases.  Spoon a small teaspoon of melted chocolate into each cupcake case – enough to cover the base. Place tray in fridge 30-40 minutes until set.
  3. In a small bowl, lightly melt or soften coconut butter. Add ½  the chopped pistachio nuts, orange zest and orange juice and gently mix until blended. Spoon a little of the mixture on top of each chocolate base and place back in fridge for 15-20 minutes. 
  4. Finally, spoon 1 more teaspoon of melted chocolate over the pistachio & orange mixture. Sprinkle with rest of Pistachio nuts and return tray to fridge until set, about 30-40 minutes.
  5. Store in fridge in airtight container.

Maggie's Tips

  • Making your own homemade treats ensures that you have complete control of ingredients added.