I can’t find Pistachio Butter, now what?

Even Pistachio if butter is sold out, you could make your own. Here is the very best post I found on it from u003ca href=u0022https://www.loveandoliveoil.com/2023/08/homemade-pistachio-butter.htmlu0022u003eLindsay on Love u0026amp; Olive Oilu003c/au003e. I can’t even hope to beat all the work and trials she put into this post, so I’ll just send you there to admire the great post.u003cbr/u003e u003cbr/u003eThough personally I would aim for a u003ca href=u0022https://amzn.to/41xku9au0022u003eVitamixu003c/au003e* or other high speed blender, for a smoother consistency. Check my tip for making it above.u003cbr/u003eDon’t even try your Nutribullet. You’ll kill it!

Can I use this for Dubai Chocolate?

Absolutely!u003cbr/u003eI made some myself and the fried u003ca href=u0022https://alwaystasting.com/what-does-kunafa-aka-knafeh-taste-like-and-whats-the-right-pronunciation/#:~:text=Kunafa%20(also%20known%20as%20kunafeh,sweetened%20with%20syrup%20or%20honey.u0022u003eKataifi u003c/au003estayed super crispy in this cream until I had finished the (rather large) portion of chocolate.

Do I need to keep this in the fridge?

Personally I would, as it just keeps longer (about 3 weeks easily). But since it’s just made out of Pistachio butter and white chocolate, which are both shelf stable, you could keep it on your counter for at least a week, to keep it creamy. Mine never lasted longer than a week before I had used it up, so I wouldn’t want to guarantee any longer.

Can I get the bright green colour and the great flavor?

You can with a little trick: Add either a bit of matcha powder or a drop or two of green food colour to the cream after taking it out of the microwave and stir it in.u003cbr/u003ePersonally I don’t do this if I use it, say as a donut filling or spread, but might, if I use it in something like a cake or as glazing, where it’s meant to enhance the look.

Frankly, I have a hard time claiming anything with 50% of white chocolate is healthy, considering the amount of sugar. Do I still feel good about it? Heck yes!u003cbr/u003eu003cbr/u003eLook, my internal arguing goes: u003ca href=u0022https://thecoconutmama.com/pistachio-butter-vs-peanut-butter/u0022u003ePistachios have 6g protein per 2 tbspu003c/au003e. So this still has a bit of what I need. Plus fibre! u003cbr/u003eAnd eating it really makes me happy. u003ca href=u0022https://www.healthline.com/health/happy-hormone#foodu0022u003eBeing happy releases serotonin and endorphinu003c/au003es, which is good for my health. u003cbr/u003eHence: Pistachio cream is good for me.u003cbr/u003eu003cbr/u003eThere. I’m sure you could poke holes into this conclusion, but why would you want to ruin the perfect excuse to eat something so delicious?

Shouldn’t I add salt to this?

You could add a pinch of salt to bring out even more of the pronounced pistachio flavor, but I didn’t in my version, to keep it super simple. It also felt unnecessary, as pistachios taste ever so slightly salty even without any additional salt. I prefer to adjust later, depending on the recipe I make.

Yes, this is naturally gluten free as none of the 2 ingredients contains any gluten.

5 Minute Pistachio Cream

Name: 5 Minute Pistachio Cream – More flavorful and cheaper than shop bought
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Yield: 16
Cuisine: Italian
Ingredients: ½ cup pistachio butter; 1 cup white chocolate (broken into pieces, to be exact, since pieces are hard to stuff into a cup: 125g is what we are looking for, to have a 1:1 ratio. You could go with just 1 bar. It’ll be fine.)

Description

Looking for Pistachio Cream that really tastes like pistachio, yet is homemade, takes only 5 minutes, needs no food processor or blender and is cheaper than the shop bought version?
I have tried 4 different versions for you to give you the best one.
And of course you can use it to make your own version of Dubai Chocolate!

Ingredients

Units Scale

1/2 cup pistachio butter
1 cup white chocolate (broken into pieces, to be exact, since pieces are hard to stuff into a cup: 125g is what we are looking for, to have a 1:1 ratio. You could go with just 1 bar. It’ll be fine.)

Cook Mode Prevent your screen from going dark

Instructions

In a microwave safe bowl add pistachio butter and chocolate broken into pieces.
Microwave for 50 seconds. Stir.
Wait 1-2 minutes, stir again.
If the chocolate hasn’t completely melted, microwave for another 10-20 seconds and repeat.
Every microwave/bowl is different, so better go slow than risk the chocolate seizing, as that will ruin it.
Alternatively set a metal bowl of a pot with hot water, be sure the water isn’t touching the bowl. Let the mixture warm and melt slowly while stirring.
Once the white chocolate is melted and stirred in completely, transfer into a jar. Or into whichever recipe you are making with it.

Equipment

Glass bowl

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whisk

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Notes

Due to the high white chocolate content, the cream gets relatively firm once it sets. So if I want to use it, I keep mine on the counter, where it will last at least a week. Probably longer, but I always eat mine before.

The fridge is also a good way to store it, if you want to make it well in advance for a recipe. It will last a minimum of 3 weeks in there.

You can also freeze it for about 6 months. I froze this in sheets and then cut it up for an upcoming cookie recipe and it was perfect. Still super creamy, no icy crystals at all. I transferred it into a freezer bag after cutting it up. The high fat content means, it will get softer very quickly once taken out.

Prep Time: 4 minutes
Cook Time: 1 minute
Category: Dessert, dip, lunch, Snack, spread
Method: Mix
Cuisine: Italian

Nutrition

Calories: 66
Sugar: 5
Sodium: 7
Fat: 4
Saturated Fat: 2
Carbohydrates: 6
Fiber: 0.4
Protein: 1
Cholesterol: 2