Skinnymixer’s Pistachio Spread is rich, nutty, gluten-free and a little indulgence that you can now make at home.
My daughter Lani is OBSESSED with a certain Pistachio Papi spread. For those that haven’t tried it before, it is a pistachio nut butter made with white chocolate and sugar!
So when we started getting requests for a Pistachio Spread recipe from our Skinnymixers who live regionally and don’t have access to buy it – it was a big YES from me.
Sure, secretly I was hoping to save some money but if we could come up with a healthier homemade version – what’s not to love!
This Pistachio Spread is delicious, however if you are wanting it to be a little closer to the commercial version, you will need to add the white chocolate.
What you will need:
- pistachio kernels
- coconut oil
- pure icing sugar
- maple syrup
- vanilla bean paste
- salt
- milk of choice
Never had Pistachio Spread before?
Here are some Pistachio Spread uses!
- As a spread on sandwiches, bagels
- Drizzled on American Pancakes, Pumpkin Waffles or French Toast
- Use as a sweet treat to dip apple slices in.
- As a mix in for your Ninja Creami
- Drizzled over Vanilla Ice-cream
Ingredients
- 120 g pistachio kernels - raw and unsalted
- 1 Tbsp coconut oil
- 1 tsp pure icing sugar
- 30 g maple syrup
- 5 g vanilla bean paste - 1 tsp
- 1 small pinch salt
- 120 g milk of choice
Optional - to be like Papi!
- 50 g white chocolate melts
Instructions
Thermo Cooker
- Add pistachios into mixer bowl and chop for 5 sec/speed 7/ MC on.
- OPTIONAL - White Chocolate: To add white chocolate. After chopping pistachios, set them aside. Add 50 g white chocolate to mixer bowl and melt for 2 min/50℃/speed 1/MC on. Return pistachios to mixer bowl and continue.
- Add oil and blend for 5 sec/speed 7/MC on. Scrape mixer bowl and ensure you shift any bits stuck to the sides.
- Add sugar, maple syrup, bean paste salt and milk. Combine for 30 sec/speed 7/MC on. Scrape mixer bowl down. If not combined completely blend for an additional 10 sec/speed 7/MC on.
- Pour into a jar or container and refrigerate. Store in the fridge for up to 1 week or freeze.