Nut butter is one of those little indulgences (and a bit guilty) that one can allow oneself from time to time, even when one thinks they are too grown-up for it. Here is a demonstration with this recipe for nut butter made with oil and coconut sugar.
Bring water to a boil in a saucepan. Place a bowl in a double boiler in the saucepan, reduce the heat, and melt the chocolate chips.
Put the coconut oil in a mixing bowl and whisk until light and fluffy. Then add the melted chocolate, followed by the cocoa sweetener, and mix well.
Crush the pistachios into small pieces and add a tablespoon of these pistachios to the previously obtained chocolate mixture.
Place this preparation in the refrigerator and let it cool for about 30 to 40 minutes.
Then add the remaining pistachios to the chocolate mixture and mix until you achieve a spreadable paste.
Keep this dough in the refrigerator.
To finish Before serving, take the dough out of the refrigerator for about ten minutes so that it spreads well.
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