I originally made this pistachio butter to go in my Orange Pistachio Muffins but it’s an excellent alternative to any nut butter to spread on toast, add to smoothies, or eat with a piece of fruit. I also made the mistake of buying shelled pistachios and spent an hour shelling them. I would highly recommend buying them shelled to save time.Print
Yields: 1/2 cup
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Category: Nut Butter
- In a small sauce pan on low heat, warm honey and 2 TBSP of coconut oil until melted. Add pistachios and stir to coat evenly.
- Once nuts are coated evenly, pour coated nuts into a blender or food processor. Add cinnamon.
- Blend or process on high until you’ve achieved desired consistency. You may need to frequently stop the blender and push the nut butter back down towards the blade. Add the additional coconut oil if the mixture is too thick to blend.
- Transfer to an air tight container and store in the fridge for up to 2 weeks.