Sweet and crunchy pistachio-cranberry cups

I posted this delicious desert a couple of months ago on Facebook. They were so incredibly good that I thought I’d post this again for those of you who missed it!

A real desert which takes some effort and is challenging, that was my task this time.

So I made these sweet and crunchy cranberry, pistachio cups. I started by drying the cranberries myself, instead of buying readymade with loads of sugar! It is really easy, only takes a bit of time. You put the cranberries in a bowl and cover them with boiling water, cover te bowl and wait until the skin of the cranberries crack. After that you place them on a plate, sprinkle them with two tablespoons of palm sugar (or any sugar you prefer) and put them in the freezer for two hours minimum. After the freezer you place them in the (preheated) oven at 180℃ for only ten minutes, turn the heat of but leave them in the oven with the door closed for the whole night (or day).
Then I prepared sheets of phyllo (first time ever also!) shaping in paper cupcake shapes (using olive oil instead of butter of course) and baking them in the oven. Melted half a bar of 88% dark chocolate , dipped the “cups” in the chocolate and let them sit in the fridge for an hour or two. Meanwhile chopped some pecan and pistachio nuts into chunky pieces, mixed them in a bowl with the dried cranberries and a teaspoon of honey. Melted some coconut oil (with frangrance) together with a few pieces of white rice chocolate. Spooned a bit of the nutty mix into the chocolate cups and drizzled with the melted chocolate. The bitter from the chocolate, the tartness from the cranberries, the sweet from the honey and the white chocolate together with the nuts and the crunchy cup made it an excellent first desert attempt!