Coconut Pistachio Butter
Ingredients
-
1
cup
shelled pistachios
-
¼
cup
sugar
-
1½
tablespoons
water
-
4 to 5
tablespoons
melted coconut oil
-
a pinch
salt
Instructions
- Pulse the shelled pistachios in a blender or food processor until roughly ground.
- In a saucepan, combine sugar and water, cooking over high heat until it bubbles and reaches 220 degrees.
- Pour the hot sugar mixture over the ground pistachios and mix immediately.
- Transfer the mixture back to the blender and pulse until finely ground.
- While blending, pour in the melted coconut oil and add salt, blending until it resembles a soft nut butter.
- Taste and adjust salt if necessary.
- Serve on toast, fruit, or any preferred snack.
Nutrition Facts (estimated)
Servings
¾ cup
Calories
250
Total fat
20g
Total carbohydrates
16g
Total protein
6g
Sodium
5mg
Cholesterol
0mg
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