White Chocolate Vanilla Bean Pistachio Butter

Have I ever mentioned that nut butter is my absolute favorite thing in the world?

I’m sorry. I don’t know a less funny thing to call it that is not “nut butter”. The other options are not better. Trust me. I’ve tried.

Anyway. I could eat peanut butter from the jar. I could down spoonful after spoonful of almond butter. I could pretty much live on the stuff. As long as I could also have fro yo. Then my life would be content.

It’s weird because, as a kid, I was never the type to ask for pb&j. This love didn’t come until much later in life. Probably when I discovered apple + pb was my very favorite snack (It’s the best one in the world. Fact.), or when I realized I could eat my oatmeal out of the jar, after reading that brilliant idea on some of my favorite healthy living blogs. It’s versatile, delicious, and there are a million combinations you could create.

Pistachios are probably my favorite nut. Hazelnuts give them a run for their money, and I really love cashews too, but I would have to say pistachios are my tried and true fav. I’ve seen some pretty interesting spreads at local shops–cinnamon cashew butter, hazelnut butter (or even better–NUTELLA!), etc., but I’ve never seen pistachio butter. I should put a patent on it, because, clearly, I’m a genius. I should be famous. Selling signed pistachio butter jars with my picture on the label. It’ll catch on faster than cookie butter. Okay, maybe not, but coming from someone OBSESSED with cookie butter, I can honestly say that it is just as delicious.

Not only was this pistachio butter a huge hit, but it is also available for sale to contribute to my fundraising. Bethany loved it so much, that she bough a jar right away. In fact, the one jar I kept for myself kept getting lower and lower, and before I realized it, I had to make more just to have enough to photograph. Whoops. I just could.not.stop.

It has the thick, gooey texture of homemade peanut butter, with the perfect subtle sweetness of the white chocolate, and one of my all time favorite flavors of pure, natural vanilla bean. I can’t think of a more perfect combination.

Perfect on bread, rice cakes, bananas, apples, spoons, fingers….

And, also, a great gift! In fact, I sent it in my foodie penpal package to Kristin who was asking for the recipe. Here you go Kristin!! I’m so glad you like it! :)

 

White Chocolate Vanilla Bean Pistachio Butter
Inspired by How Sweet It Is
yield approx 1/2 pint (+ a little extra)

  • 8oz pistachio nutmeat
  • 1 vanilla bean, split length wise
  • 1 1/2 tbs coconut oil
  • 1/3 cup all natural white chocolate chips, melted
  • heavy pinch sea salt

Directions:

  1. Add pistachios to a food processor and blend until a thick nut butter forms. Stream in oil and scrape in seeds from vanilla bean with the processor on, continuing to run it until the mixture is smooth (about 3-4 minutes).
  2. Turn off processor, add melted chocolate and sea salt, and turn processor back on. Blend until smooth.

**Best at room temp, but you may refrigerate for freshness, especially if keeping longer than 2 weeks.

Comments

  1. bethy says

    This is my absolute favorite! It’s so yummy! I want to get a food processor just so that I can make this. Delish!

  2. Eleni says

    Looks devine! Do you use raw or roasted nuts here? What about the flaky skins, do they go right in with everything?
    Thanks!

    • Ari says

      I bought raw, shelled pistachio nutmeats. They didn’t have a lot of flakey shell, but the hazelnuts I recently used to make a mocha hazelnut spread did, and they just processed right in, so I don’t see it being a problem. If you roasted the pistachios a little first, I imagine it would be pretty amazing, I’m just lazy 😉

  3. Liz says

    Is the 1/3 cup measurement of chocolate chips before or after melting them?

    Also, this is SO going to be my Christmas present to my father, who consumes pistachios like he breathes air.

  4. Alanna says

    Hi Ari!
    This looks absolutely fantastic!!! I know this post is pretty old, but I’m in the Phoenix area and was wondering if you were still selling batches of this?

    Thanks!

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