To begin with, these butter cups were an attempt for me to create pistachio chocolate butter. Learn how to make peanut butter, almond butter, and cashew butter by following this recipe. Raw chocolate filled with honeyed homemade pistachio butter is a healthier alternative to traditional peanut butter cups. The raw chocolate is produced with cacao butter, cacao powder, and maple syrup. The irresistible crunch comes from flakes of salt and cocoa nibs. They are crafted with handmade pistachio butter that is subtly flavored with honey and flecked with flakes of flaky salt. This is then covered with raw chocolate that was produced at home and flavored with maple syrup and vanilla. 
It's much easier to spread when you add a little honey and grapeseed oil to it. Cacao butter, cacao powder, maple syrup, and a dash of vanilla may be quickly and simply combined to make raw chocolate. The hue of these pistachios is less green than the other Lebanese pistachios I used in my second batch since they were little and had a firm peel. However, they both do the job. I'm particularly fond of the bright green varieties. I used around three normal dark chocolate bars' worth (12 ounces) worth of melted chocolate. Anything goes, and you could end up with some extra chocolate if you do. For six muffins, I used parchment paper, then poured a chocolate-pistachio mixture into each cup of the muffin pan. Pistachio butter was drizzled with a thin layer of chocolate, and sea salt was sprinkled on top. 
Snack time has arrived thanks to an hour in the freezer when the chocolate hardened and the pistachios grew in size. The preparation of these chocolate pistachio butter cups is an embarrassingly easy task. You merely have got some pistachios.
Chocolate pistachio
A simple recipe for salted pistachio chocolate bark with just three ingredients is shown here. The preparation of this chocolate bark dessert takes just five minutes and is very adaptable to the addition of a variety of additional tastes. Pistachios and chocolate ganache are sandwiched between layers of gluten-free shortbread. Chocolate, nuts, salt, and chewiness are all present in this treat. 
The very greatest part, though, is that you may customize your toppings whatever your little heart wishes. You could try it with peppermint, pomegranate seeds, or even peanut butter if you wanted to mix things up. Ingredients: 2 Ghirardelli semi-sweet chips Approximately one-fourth cup of pistachios, roughly chopped 1 and a half grains of coarse sea salt Instructions A piece of parchment paper should be placed on a baking sheet. Spray some cooking spray on the pan, then set it aside. Put Ghirardelli chips in a dish made of medium-sized glass. Put about an inch and a half of water into a medium-sized pot and bring it up to a boil. Put the glass dish with the chocolate on top of the saucepan containing the water that is boiling. (What you are doing is effectively making a double boiler) As the chocolate chips melt, you should continue to mix them with a spatula. 
You want it to have a silky texture and be able to pour easily. After pouring melted chocolate onto a greased baking sheet and spreading it out to a thickness of approximately 14 inches, the chocolate may now be baked. Pistachios and coarse sea salt should be sprinkled on top. The baking sheet should be stored in the refrigerator for one hour. Cut into pieces that aren't uniform in size, then serve.
Pistachio butter
This pistachio buttercream is airy and fluffy, straightforward to prepare, and free of any artificial flavorings. Pistachios in their purest form. This pistachio buttercream is so simple to create, that you won't believe it, you’ll also enjoy the explosion of natural pistachio tastes thanks to the use of genuine pistachio paste in this buttercream. 
I like to use unsalted butter for my buttercream frosting because it gives me more control over the amount of salt that ends up in the finished product. The amount of saltiness in a product can vary greatly from brand to brand. In particular, European butter has a much stronger flavor of salt than its American counterparts. Since my homemade pistachio paste can be made in a matter of minutes and requires very little effort, I almost always use it. Be aware that the majority of pistachio paste sold in stores contains sugar; however, you can still use it in this recipe. Sugar powder because powdered sugar, also known as confectioners’ sugar, tends to clump together easily, I highly recommend sifting it before using it in the buttercream recipe. The addition of salt brings harmony to the icing by contrasting the sweetness. Butter and pistachio paste should be beaten together until they become light and airy. After adding the powdered sugar and the salt, continue whipping the mixture for about two more minutes until the frosting is nice and smooth. It is impossible to make fluffy buttercream without using butter that has been allowed to come to room temperature. Before beginning to make the frosting, you should let the butter sit out on the counter for approximately an hour. Butter and pistachio paste should be beaten together until they are airy and have doubled in volume. After that, you should add powdered sugar.
Uses for pistachio butter
Pistachio butter is a delectable spread that is packed with health benefits and can be used through a wide range of meals and snacks. In addition to being rich in protein and zinc, it imparts a flavor that is both sweet and salty to a variety of recipes. There are so many various uses for pistachio butter, ranging from biscuits to salads to parfaits. Oatmeal is an excellent choice for breakfast since it is nutritious, satiating, and invigorating. What can make it even better? Pistachio butter. Oatmeal, nut butter, fruit, and non-dairy milk of your choosing are all you'll need to make this dish. There are no other required ingredients. 
One of the most creative ways to use pistachio butter is to include it in a latte as a mix-in. While other recipes use pistachio syrup instead, the ultimate result isn’t quite as creamy. So, we advise you to restock your pistachio butter, choose your favorite cup, and get to brewing. There aren't many things that can compare to the deliciousness of a smoothie, whether you're getting ready for a workout or going outside on a hot day. In addition, pistachio butter is an excellent option for those who want their smoothies to have an exceptional flavor. Simply combine the fruit and non-dairy milk that you would normally use, and then add a dollop of pistachio butter to the mixture. That's all there is to it! Your smoothie will be even more luscious, velvety, and wholesome than it has ever been before. Whether you're a fan of peanut butter or walnut butter cookies, here's something new for you to try: pistachio butter. Ice cream flavored with pistachios Chia pudding is an excellent addition to pistachio butter since it boosts the nutritional value even more.
Make pistachio butter
You can make this delicious one may be made by combining a foundation of pistachios that is airy and creamy, together with chopped pistachios that are crunchy, and a rich swirl of white chocolate pistachio butter. Pistachio Ice Cream is a classic taste that evokes fond childhood memories for many people. Pistachio ice cream made with homemade pistachio paste is the creamiest you'll ever taste. The no-churn method is especially convenient! This ice cream is made with just five ingredients, and it's a beautiful shade of green. 
Put the pistachios in a kettle of cold water after removing the shells. The water should be heating but not boiling at this point. Drain well in cold water after approximately 5 minutes. Pistachios with purple skin should be removed. Using a kitchen towel or your fingers, gently massage it in. Process the food for about 5 to 10 minutes until it forms a paste. When the oils are released, the crumble turns into a paste or butter. Sweetened condensed milk, pistachio paste, vanilla essence, and salt should be combined in a big basin. You may also use a little green food coloring if you want. Add whipped heavy cream to the pistachio mixture and whisk well. Mix well and place in a loaf pan. To avoid crystallization, cover the top with parchment paper. For at least six hours, place the item in the freezer. 
Allow it to warm up on the counter for 20-30 minutes before serving. Ready to eat as soon as you can scoop it out. Again, to prevent crystallization, promptly return whatever you don't need to the freezer as soon as possible (topped with parchment paper). Any kind of chocolate sauce, caramel, pistachio, Guinness, or chunks of chocolate are all excellent options for sprinkling on top.
How to make pistachio butter
Pistachio macarons are made in the traditional French style and filled with Ladurée's pistachio butter. The very finest there is, you can make to try how to make. Pistachio taste is guaranteed in every mouthful, the pistachio cream filling, with its silky smoothness and delicacy. Superfine almond flour creates a smooth topping. Before sifting, weigh dry ingredients. Homemade pistachio flour is simple. Unsalted pistachios, pulsed. Once broken, sift pistachios through a sieve to eliminate fine flour. Reprocess the chunkier portions, Store-bought powdered sugar including Caster sugar melts quickly and makes a sturdy meringue. Cream tartar is optional and a favorite. It stabilizes egg whites and makes meringue stronger. Extra insurance. Pistachio paste, there are so many hit-or-miss brands, don't buy pricey paste. Here's how to create homemade pistachio paste. When purchasing, check the ingredient list. I use sugar-free pistachio paste. 
The procedure of making pistachio macaron shells is fundamentally identical to that of making basic macarons. Repeat the sifting process with the dry ingredients three times again. Create French meringue with peaks that are quite firm. After incorporating the dry ingredients into the meringue, the batter should have the consistency of molten lava. The batter should be piped onto baking pans coated with parchment paper or a Teflon mat and should be around 1.5 inches in diameter. The bubbles may be removed from the macarons by tapping them on the countertop and then allowing them to dry for approximately half an hour. You can alternatively make my straightforward recipe for pistachio buttercream if you'd rather make a simple pistachio filling instead. Bake the shells at a temperature of 300 degrees Fahrenheit for approximately 18 minutes. Finding the optimal temperature for your oven is something you should do since every oven is different.
99th monkey pistachio and almond butter
The 99th monkey pistachio and almond nut butter spread have just the right amount of both pistachio and almond in every serving. It works really well as a spread, in smoothies, and even in the kitchen. Vegan, devoid of GMOs and gluten, and containing no palm oil; the combination of pistachio and almond in this pistachio butter and almond nut butter spread strikes the ideal balance. 
The ideal combination of pistachios and almonds, Wonderful when used as a spread, in smoothies, and even in the kitchen. Produced by making use of only products that have been minimally processed and are obtained ethically, traditionally prepared, and beneficial to one's well-being The roasted almonds used in the production of our all-natural almond nut butter spread are used in their whole. The almond butter spreads we provide are exceptionally silky, velvety, and naturally loaded with protein, In Australia, almonds are farmed without the use of any pesticides. 
Doesn't it warm your heart when odd ducks find common ground? They are combined in a jar and crushed until they form a spread that is flavorful and smooth. Identical to these two in every way. Our nut butter is made in small batches, is cold-filled, and contains only the tastiest ingredients that have been minimally processed.