One deliciously rich spoonful, and this dark chocolate pistachio Nutella recipe will instantly become your new favorite spread!
Creamy chocolate pistachio Nutella
A few weeks ago, one of my friends excitedly sent me a screenshot of a vibrant green jar with the label Pistachio Nutella.
The photo turned out to be a snackfish, or in other words not a real product.
However, now I really wanted pistachio Nutella.
So I did what anyone with a blender and a bag of pistachios might do. I made my own homemade chocolate pistachio Nutella.
Now it really does exist!
Adapted from Pistachio Butter and Homemade Nutella
Dark or white chocolate pistachio butter
For a dark chocolate spread, follow the recipe box below.
Or for a two ingredient white chocolate pistachio Nutella, blend one cup of pistachios with one cup of roasted hazelnuts or additional pistachios until smooth.
Then blend in three fourths of a cup of melted white chocolate chips.
Step by step video
Above, watch how to make the chocolate pistachio spread
Ingredients for the recipe
You need pistachios, raw cacao or cocoa powder, a little salt, pure vanilla extract, granulated sugar or sweetener, and optional hazelnuts.
It is entirely your choice whether to use raw or roasted pistachios or hazelnuts. To save time, I like to buy already roasted hazelnuts. However, you may roast your own nuts for six minutes in an oven preheated to 400 degrees Fahrenheit.
Any granulated sweetener should work, including regular sugar, unrefined coconut sugar, or granulated erythritol or xylitol for a sugar free chocolate spread.
If using powdered sugar, you will need to increase the measurement to get an equal amount of sweetness. I have not tried stevia or allulose here.
Pure maple syrup, honey, agave, and other liquid sweeteners are not recommended. While these options technically work, they may yield a much less creamy and spreadable result.
How to make pistachio Nutella
Begin with either raw or roasted pistachios and optional hazelnuts.
I recommend tasting a nut to make sure they are fresh, not rancid.
Discard of any shells and skins that peel off easily. Add all the nuts to a food processor or high speed blender like a Vitamix.
Process on high, and stop every minutes to scrape down the sides. The mixture will first resemble a thick paste. Keep blending, and it turns into homemade nut butter.
For a crunchier result, stop the food processor after about five minutes. Or keep blending to achieve a smooth and buttery nut butter. Depending on your machine, this could take at least twenty minutes.
Add in the cocoa powder, salt, sweetener, and the vanilla extract. Blend again to evenly incorporate all ingredients.
With a spoon or a spatula, transfer the contents of the blender to a lidded container or a mason jar.
Or make it even easier and spoon the mixture straight into your mouth!
Measuring the recipe in grams
Two cups of pistachios or hazelnuts weighs around 240 grams.
A fourth cup of cocoa powder is 20 grams, and a third cup of granulated sweetener weighs about 70 grams.
- 1 cup pistachios
- 1 cup hazelnuts or additional pistachios
- 1/4 cup cocoa powder or cacao powder
- 1/3 cup coconut sugar or granulated sweetener of choice
- 1/4 tsp salt
- 1/8 tsp pure vanilla extract
-
*Liquid sweeteners can be used, but the texture will not be as smooth and creamy.Start with raw or roasted hazelnuts and pistachios. Discard of any shells and skins that peel off easily. Blend the nuts in a food processor or a high speed blender. (A regular blender will not be strong enough.) Stop every few minutes to scrape down the sides. The mixture will resemble a thick paste at first. Turning it into a smooth nut butter will take anywhere from five to over twenty minutes, depending on the strength of your machine. Once a smooth texture is reached, add all remaining ingredients. Blend until well combined. Store leftovers in a covered container in the refrigerator for optimum freshness.View Nutrition Facts
Ways to use this recipe
