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Homemade Pistachio Spread Recipe- lower calorie & sugar free

This homemade pistachio spread is a lighter version of the popular Pistachio spread. It delivers a rich, nutty flavor, a gorgeous green hue and a creamy consistency with fewer calories, fat, and sugar. Making your own spread is surprisingly easy, all you need are a few ingredients and a food processor.
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Prep Time 20 minutes
Servings: 20 serves
Course: Snack
Calories: 65
Ingredients Method Nutrition Notes

Ingredients
  

  • 125 g pistachios raw, shelled and unsalted
  • 75 g sugar free white chocolate or normal white chocolate, sub for skim condensed milk
  • 15 g coconut oil
  • 100-125 ml milk light/higher protein milk or sub for dairy free. Start with less and add more as you need.
  • 30-50 g monkfruit icing sugar or normal icing sugar, adjust amount to desired sweetness
  • dash salt

Method
 

  1. Blanch and peel the pistachios: Bring a pot of water to a boil. Add pistachios and blanch for 30 seconds, then drain and rinse with cold water. Peel off the skins by rubbing them between your fingers or using a kitchen towel.
  2. OPTIONAL (but recommended) Roast the pistachios: Preheat your oven to 160°C (320°F). Spread the peeled pistachios on a baking sheet and roast them for about 5 minutes. This helps to release the natural oils and enhance the flavor. Let the pistachios cool for a few minutes.
  3. Transfer the cooled pistachios to a food processor or high-powered blender. Start by pulsing to break them down, then blend on medium/high speed until a paste forms. This may take a few minutes. Scrape down the sides as needed.
  4. Melt the white chocolate and coconut oil using a double boiler or microwave in short intervals, stirring frequently. Add the melted white chocolate to the pistachio paste and blend until a smooth and creamy texture is formed.
  5. Add the monfruit icing sugar, salt and 1/4 cup milk and blend. At first a thick paste will form but add more milk (1 tbsp at a time) and eventually a smooth creamy spread will form.
  6. For a thinner spread, add milk (dairy or plant-based) 1 tbsp at a time, blending in between until you reach your desired consistency. Be careful not to add too much at once.
  7. Continue blending until your pistachio spread is silky and smooth. This may take 2-5 minutes in total.
  8. Transfer the pistachio spread to an airtight container or jar and allow to come to room temperature before storing in the fridge for up to 2 weeks.

Nutrition

Calories: 65kcal

Notes

*This recipe makes around 300g worth of spread.
*Each serve is 15g, and this recipe has 20 serves in total.
*Sugar free white chocolate used: noshu white chocolate chips
*Monk Fruit icing sugar used: lakanto powdered monkfruit sweetener
*Milk used: Rokeby Lactose Free Fit Milk 
 
Macros per 15g serve (20 per recipe):
Calories: 65
Carbohydrates: 2g
Protein: 2g
Fat: 5g
Sugar: 0.5g
Compared to the Pistachio Papi Spread (Nutrition information per official website)
Per serve (15g)
Calories: 80
Carbohydrates: 6.8g
Protein: 0.9g
Fat: 5.4g
Sugar: 6.3g

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