This 2-ingredient pistachio cream takes just 5 minutes, a blender, and delivers a delicious, addictive spread you’ll want to use in everything!
Published: April 27, 2025 by Pamela
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Okay, I’m so late to the Dubai chocolate trend, but wow, was it worth the wait. I kept seeing those creamy pistachio spreads online and couldn’t find a jar anywhere, so I decided to make it myself. A lot of the recipes I found used powdered sugar, oils, and tons of extras… I wanted something super simple, and fast. Just two ingredients. Just five minutes.
Some people blend their pistachios for 20 minutes to get those natural oils out, and that’s great if you have one of those high-power blenders that does the work for you. I don’t. Mine needs to be manually held down, and there was no way I was doing that for 20 minutes. I gave it 3 minutes, and it worked wonders.
The texture is just like organic peanut butter that hasn’t been refrigerated, smooth, slightly thick, and totally spreadable. It does firm up in the fridge (thanks to the chocolate), but all you need is 20 seconds in the microwave and it softens right back up. And the taste? Honestly, it’s addictive. I swear. I used it in my pistachio cookies recipe as a drizzle and they were the best thing ever; I also added the spread to a cup of cappuccino and it was really good! I already have pistachio croissants and a few more desserts in mind, this cream is going everywhere!
Ingredients to make pistachio spread:
To make this pistachio cream recipe, you only need 2 ingredients!
- Pistachios (Unsalted & roasted)
- White chocolate (any kind you like)
Measurements are posted in the recipe card below the instructions.
Easy way to roast pistachios:
in case you can’t find roasted pistachios or you just happen to have or buy ones that are not roasted, here’s a super easy way to roast them at home:
- Grab a non-stick pan, toss in your pistachios with the hard shell already removed (keep the thin skin on), and put it on medium heat.
- Shake the pan every 30 seconds so they don’t burn.
- You’ll start to smell them after about 3 to 5 minutes.
- Once they look a little golden and smell nutty, they’re done.
Take them off the heat right away and let them cool.
Pair this recipe with my Pistachio cookies recipe!
Instructions to make pistachio spread at home:
- It’s definitely easier to use pistachios that are already deshelled, it saves a lot of time. But if you only have shelled ones, go ahead and remove the shells. While you’re at it, I like to rub each pistachio between my fingers to loosen the skin. If it comes off easily, great! If not, I leave it on, it adds a nice texture and doesn’t bother me. If you prefer a super smooth cream and want to fully remove the skins, I’ll share how to do that below.
- Place the pistachios in a blender and blend for about 1 minute. They’ll turn into a powder at first. Keep going, after another minute they’ll start clumping and sticking to the sides. Scrape everything down and give it one last blend.
- Use any white chocolate you enjoy. Melt it in the microwave in 30-second intervals, stirring each time. I usually do 30 seconds, stir, then another 30 seconds and it’s ready.
- Pour the melted chocolate into the blender with the pistachios. Blend until the mixture becomes creamy and smooth. And that’s it, you’ve got your own homemade pistachio cream!
How to easily remove shells from pistachios:
If you want a smoother pistachio cream with that bright green color, here’s a simple way to remove the skins:
- Bring a pot of water to a boil, then turn off the heat. Add the shelled pistachios and let them soak for about 2 to 3 minutes, this helps loosen the skins.
- Drain the pistachios and let them cool just enough to handle, don’t wait too long or the skins will stick again.
- Place the warm pistachios on a clean kitchen towel. Fold the towel over and gently rub them in circular motions. The skins will start slipping off.
- Not all the skins will come off in one go, but most will. You can pick out the peeled ones and repeat if needed.
Here’s how to make Dubai Chocolate with this homemade pistachio cream:
If you want to make the viral Dubai chocolate using this spread, here’s how to do it and what you need to know:
- First, you need to start by tempering the chocolate you are using (here’s a quick and easy video on how I do it using the easiest method).
- Add the melted chocolate to your mold, cover the sides and remove any excess chocolate, then pop it in the freezer for 2 to 3 minutes.
- For the filling, use this pistachio cream like any other recipe.
- When the chocolate has set, add the filling and top it with more melted chocolate to seal the bar. Let it harden at room temperature. If you tempered your chocolate correctly it will take a few minutes to set.
- In a rush? you can pop it in the freezer just until the chocolate firms up (2 to 3 minutes). Don’t leave it longer, because this spread is made with only two ingredients and it firms up in the cold.
If for some reason you want to store the bars in the freezer, mix a teaspoon of neutral oil that stays liquid in cold temperatures with the spread to keep it from firming up. By neutral I mean something that has no taste to it, like canola oil, vegetable oil, and more.
If you tried this recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
2-ingredients Pistachio Cream
Ingredients
- 100 g Pistachios (unsalted & roasted)
- 100 g White Chocolate
Instructions
- Use deshelled pistachios if you can, they save time. If you’re shelling them yourself, rub each one with your fingers to remove as much skin as possible. I don’t mind leaving some on for texture. If you want them fully peeled, soak the pistachios in hot water for a few minutes, then rub them in a towel to get the skins off.
- Add the pistachios to a blender and blend for 1 minute. The pistachios will turn into a powder. Blend for another minute. The pistachios will start sticking to the side and have a crumbly texture. Scrape off the sides and blend for another minute.
- Melt the white chocolate in the microwave in 30-second intervals, stirring in between. Two rounds usually do the job.
- Pour the melted chocolate into the blender and blend again until it turns into a smooth cream. Done!
Video
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- Video filmed using Arkon’s Remarkable Creator™ Pro+Plus Mount w/Ring Light (Code Buttercut for $$ off).
Nutrition
How to store homemade pistachio cream:
You can store the pistachio cream in a clean glass jar or any airtight container. It will keep well at room temperature for about 1 week, especially if your kitchen isn’t too warm. If you prefer to keep it longer, pop it in the fridge, it’ll stay good for up to 2 to 3 weeks.
Keep in mind, the cream will firm up in the fridge because of the chocolate. Just microwave it for about 15 to 20 seconds before using, and it’ll go back to its smooth, spreadable texture. Always use a clean spoon to keep it fresh, and make sure the jar is well sealed after each use.
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