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Prep time: 15 min
Cook time: 15 min
Servings: 14
Yield: 2 cups - 1 - 20 gram
Homemade Pistachio Cream is an easy and delicious spread or filling, it's so good you will want to eat it by the spoonful.
Ingredients
100 gr pistachios
100 gr white baking chips, unsweetened
2 tbsp organic coconut oil
3 tbsp unsweetened almond milk
25 gr monk sugar replacement
3 tbsp pistachio late
Direction
Melt the white chocolate, coconut oil and 3 tablespoons of milk in a large bowl, mix until smooth.
In a blender or food processor add the skinned unsalted pistachios and blend until finely chopped, add the sugar and blend until very finely ground almost a powder. Add to the the bowl of melted chocolate and combine.
Pour back into the blender or food processor with 3 tablespoons of pistachio late from Jordan's Skinny Syrup and blend until smooth and creamy. I like to mix it until it's still has some finely chopped pistachios in the cream. Spoon into the clean sterilized jars. Enjoy!
If you prefer a more liquidly cream then add more milk, I made mine quite thick and I used 2 -3 tablespoons of milk.
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