Featured Recipe
Pistachio White Chocolate Spread
By Kate
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A creamy tartinade blending lightly toasted pistachios with chopped white chocolate and a touch of almond milk. Substituted some pistachios for cashews for softness; replaced water with almond milk for silkiness and slight nuttiness. Includes a pinch of salt and vanilla for depth. Thick, spreadable texture emerges when ground right; too much liquid means runny mess. Keeps 2 to 3 weeks chilled in sealed jar. Good slathered on toast, swirled in yogurt, or dolloped on pancakes.
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Prep:
15 min
Cook:
0 min
Total:
15 min
Serves:
1 jar 200 ml
spread
dessert
breakfast
snacking
nut butter
Introduction
Nuts and chocolate—one of those simple pairs that click instantly if handled right. Raw pistachios straight into processor? No. Grainy, tough. Toasting makes all the difference: aroma blooms, skin softens, oils release. Cashews soften texture, replace half pistachios—less crunch, more silk. White chocolate you want chopped chunky, not dust. Blending good blade, steady patience. Add liquid slowly, almond milk here, balancing texture and flavor. Salt cuts the sweetness; vanilla adds warmth. Result? Not just a paste but a luscious spread with nutty bite and melting chocolate threads. Store cool, but nothing beats room temp so spread slips easily over bread or fruits. Also elevates pancakes or dolloped on porridge.
Ingredients
About the ingredients
Pistachios and cashews in this mix provide contrasting textures. Raw nuts toasted improve nutty flavors, easy on processor blades, and create a cohesive paste. Almond milk replaced water - adds richness and keeps spread creamy without watering down flavor. White chocolate best quality, not overly sweet, chopped coarse for better grind and melting profile. Salt tames sweetness and enhances nuttiness while vanilla extract injects subtle aromatic complexity. Fresh nuts key; stale nuts result in bitter, dull taste. Soaking cashews softens them for smoother blend. Liquid amounts vary depending on nut freshness and processor strength. Measure by feel, not rigid volume—spread should cling but remain pliable.
Method
Technique Tips
Toast nuts until aromatic and edges just brown—this step crucial to avoid
Chef's Notes
- 💡 Toasting nuts changes everything. Watch for the aroma, slight brown edges. Crispy texture, easier to blend. Don't skip this step, bitter flavors can ruin it.
- 💡 Use high-quality white chocolate. Chunky, not dust. It melts well, balances sweetness. Avoid overly sweet kinds; that ruins the spread's character.
- 💡 Adjust almond milk based on texture. Always add slowly. Take note of how it feels. Should be thick yet spreadable. Otherwise, runny mess.
- 💡 Cooling toasted nuts is crucial. Prevents melting chocolate when blending. Ground too fast? Gritty texture waiting. Pulsing first gives better control.
- 💡 Refrigerate longer if spread is too runny. If too thick, add some warm almond milk manually. Easy fixes, don't waste. Use fresh nuts.
Kitchen Wisdom
How to avoid gritty texture?
Toast nuts properly, blend in stages. Pulse first then blend. Keep checking, scrape sides often.
Can I swap nuts?
Yes, try different nut combinations. Pecans, hazelnuts, or almonds might work. Consider texture, flavor profiles.
What if white chocolate hardens?
Briefly warm jar, hand or microwave at low power. Check consistency before spreading.
How long can I store it?
2 to 3 weeks in fridge covered tightly. Check before using, warming aids spreadability. Always label jars.
