Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Continue blending until your pistachio spread is silky and smooth. This may take 2-5 minutes in total.

Step 8

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.