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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Continue blending until your pistachio spread is silky and smooth. This may take 2-5 minutes in total.
- 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.
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
Nutrition
Calories: 65kcal
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