Finely chop the pistachios and combine them with a pinch of salt in a granola bowl to form the base. Add the coconut oil and honey to the dough and mix well until a homogeneous mixture is formed. Grease the moulds with coconut oil then distribute the mixture obtained by pressing it well with the back of a spoon. Bake
at 160° C for about 15-20 minutes or until the surface is golden brown. Remove the bases from the oven and with a spoon press the centre of each cupcake to form a recess for the filling . Leave to cool before gently removing the bases of granola and pistachios from the moulds. Fill each base with chocolate that's been melted in a water bath and garnish with blackberries and blueberries.
Recipe created by GNAMBOX for Isola Bio