If you loved my original viral Moose Paws, you’re going to be absolutely obsessed with this pistachio twist. These Pistachio Moose Paws keep the same creamy frozen center and snappy chocolate shell you know and love, but with dreamy pistachio butter and chopped pistachios layered into every bite.
The filling is cool, creamy, lightly sweetened, and perfectly balanced with vanilla and a pinch of salt. Then it’s coated in dark chocolate for that classic crackly shell that makes Moose Paws so satisfying. They’re refreshing but indulgent, simple but impressive, and incredibly easy to make.
These refined sugar free, no bake, and higher in protein sweet treats are perfect for late night treats, afternoon pick me ups, or when you just want something sweet without turning on the oven. They are freezer friendly, crowd pleasing, and guaranteed to disappear fast.
Why you’ll love this recipe!
What ingredients do I need?
- Whole Milk Plain Greek Yogurt: Thick yogurt gives structure and a creamy tangy flavor.
- Creamy Pistachio Butter: Adds rich, nutty pistachio flavor and smooth texture.
- Pistachios, Roughly Chopped: Provides crunch and extra pistachio flavor inside the filling.
- Honey (Optional): Adds sweetness that can be adjusted to taste.
- Vanilla Bean Paste: Adds warm vanilla flavor depth.
- Pinch of Salt: Balances sweetness and enhances flavor.
- Dark Chocolate (>70%): Creates a rich coating that firms up when chilled.
- Flaky Sea Salt (Optional): Adds a light salty finish that enhances the chocolate flavor.
Recipe Variations
- Try some of my other variations:
- Feel free to use regular yogurt too, however this will change the amount of protein each piece has as well as the texture (would be a little thinner)
- Diary allergy or sensitivity? Try dairy alternative like coconut, soy, or almond based yogurts!
- Use other chocolate variations. I like dark best, but try milk, semi sweet, white!
- Don’t have honey? Use maple syrup instead.
Pro Tips
- Not sure how to melt the chocolate without burning it? Check out my guide here.
- Can’t find pistachio butter? Follow my recipe for Creamy Pistachio Butter and make your own!
- Move quickly! The chocolate will harden fast once the frozen disc is submerged.
- Place onto silicone mat or parchment paper to help with sticking.
- Take one out of the freezer about 5-10 minutes before you would like to enjoy it. This helps the center soften a little more, which makes it even creamier.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Pistachio Butter: Swap with any other nut butter or sunflower butter (for a nut free option). But since this one is specifically a pistachio moose paw, I would just recommend my original moose paw recipe instead.
- Greek Yogurt: Coconut, soy, or almond yogurts would work for a dairy free option. Just avoid runny yogurts, which would change the texture.
- Pistachios: Just omit them or use a different nut or seed!
- Honey: Just omit completely, or use maple syrup.
Leftovers and Storage
- Store in an airtight, freezer-safe container.
- They last up to 2 months in the freezer.
- Let them sit at room temperature for 5–10 minutes before eating so the centers soften to a creamy, ice cream like texture.
But, I Still Have A Few Questions…
Are these healthy?
I would say yes. They are better for you than traditional ice cream bars and by making them at home you can choose the exact ingredients you want to use. These are made with protein rich Greek yogurt, healthy fats from peanut butter, natural sweeteners, and dark chocolate. They’re a lighter alternative to many traditional sweet treats.
Why did my moose paws melt while dipping?
They weren’t frozen long enough. Freeze until fully firm and then work quickly.
Where do I find pistachio butter?
Many grocery stores are selling it now, online stores like Pistakio sell it as well (you can get 15% off with my code: thehomechef15), OR you can make it at home on your own! Grab my homemade recipe here.
Do they need to stay frozen?
Yes. Let sit out about 5-10 minutes before eating for best texture.
Can I use milk chocolate instead of dark?
Yes, but they’ll be sweeter and softer.
Can I double the recipe?
Yes, just dip in batches so the discs stay cold.
What size scoop should I use?
About 2 tablespoons per moose paw.
Can I skip the pistachios inside?
Yes, but you’ll lose some texture.
How do I keep the chocolate shell smooth?
If the chocolate is too thick, add a teaspoon of coconut oil to help it melt smoothly and create a glossy finish. You can check out my guide for melting chocolate here.
What’s the best yogurt to use for the creamiest center?
Whole milk Greek yogurt works best because it freezes creamy instead of icy. Low-fat or nonfat yogurt will create a firmer, icier texture.
Can I make them dairy free?
You can use coconut or almond yogurt and dairy free chocolate for a fully dairy free version.
Can I use a different nut butter?
Absolutely! Almond butter, cashew butter, or sunflower seed butter all work well.
How long should the centers freeze before dipping?
At least 1 hour, or until fully hardened. If they’re even slightly soft, the chocolate won’t coat smoothly.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Pistachio Moose Paws
Ingredients
- 1 cup whole milk plain Greek yogurt
- ½ cup creamy pistachio butter
- ½ cup pistachios roughly chopped
- 3 tablespoons honey optional
- 1 teaspoon vanilla bean paste or vanilla extract
- Pinch of salt
- 12 ounces dark chocolate >70%, melted
- Flaky sea salt optional
Instructions
- In a medium bowl, mix Greek yogurt, pistachio butter, chopped pistachios, honey, vanilla bean paste, and salt until creamy.
- Line a baking sheet with parchment paper. Scoop 12 portions (about 2 tablespoons each) and flatten into ½-inch thick discs.
- Freeze for about 1 hour, until fully firm.
- Melt dark chocolate until smooth.
- Dip each frozen disc into melted chocolate, allowing excess to drip off. Place back onto parchment and sprinkle with flaky sea salt if using.
- Freeze 5–10 minutes until chocolate shell is firm.
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I tried these but mine didnt fully harden in the freezer
Oh no! I’d love to help you troubleshoot. Did you make any changes or substitutions to the ingredient list? How long were they in the freezer before dipping in chocolate?