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  • Writer's pictureKelly

Pistachio White Chocolate Spread (Raw, Vegan, Paleo, GF, Date-Sweetened, Naturally Colored)

You've heard of Nutella. That chocolate + hazelnut combo is just irresistible! So irresistible that I made my own vegan date-sweetened version. But there's a newcomer in town... Pistachio White Chocolate Spread!! This spread is just what it sounds like: a variation of "Nutella," but with pistachios instead of the hazelnuts and white chocolate instead of the chocolate. AND this spread is 100% raw, vegan, paleo, and date-sweetened. Who'da thunk?! This spread can be eaten at room temp (it will be harder and more crumbly) or melted in the microwave (for a more spreadable and liquid consistency). Get ready for your next fav spread.

This spread was incredibly difficult to photograph, so this was the best I could do. Trust me when I say it's delicious, the pictures don't capture how great this spread is. I will be going back and taking better photos of it at some point, but for now... this is what I got.

It is incredibly clean-tasting and sweet though with plenty of nutty flavor and richness. Annnnd it's good for you. AND it's easy and quick to make. It's the sort of spread where you have to go back for more and more and more because one spoonful is never quite enough.

Above is the spread on a slice of banana bread, an excellent way to eat this Pistachio White Chocolate Spread. It's also great on fruit and would be great inside a croissant. If you're looking for a fancier, more allergy-friendly spread, this recipe is it.

As always, this spread is 100% vegan, gluten-free, and date-sweetened and this time it's paleo and raw too (and naturally colored ofc!). If you're allergic to hazelnuts or just don't like them or the flavor of chocolate, this spread might just be for you.

Wanna see some pictures of new treats I've been working on? Read on!

Below is a picture of my Date-Sweetened Chocolate Cupcakes (w/ Date-Sweetened Chocolate Frosting):

The recipe is perfected and on its way to The Dimpled Date soon (w/ full size cupcakes and minis!). The fudge frosting is delectable, ultra smooth and silky, and pipes like a dream, even though it's sweetened with whole dates! Stay tuned for this recipe.

I've really been on a cupcake kick lately! I've been experimenting with succulent cupcakes, floral cupcakes, paleo cupcakes (successfully!), you name it. Btw don't worry, I'm still working on perfecting my Raw Rainbow Zebra Raspberry B-Day Cheesecake that I teased in my recent post so I can get it on here soon. Ditto with the Matcha Orange Rose Cupcakes. Have another kind of cupcakes you want to see on The Dimpled Date? Like this post and drop your suggestion in the comments!

Back to this pistachio white chocolate spread:


For the date sugar, you can substitute powdered maple sugar OR powdered coconut sugar, but the spread will no longer be fruit-sweetened if you use either of these instead of the date sugar. To make powdered maple sugar or coconut sugar, simply put the maple/coconut sugar in a nut/spice grinder, coffee grinder, food processor, or high-speed blender and blend on high for 30 seconds, until powdered, allow the dust to settle for 1 minute, and then use in this recipe. I wouldn't recommend using whole dates, maple syrup, or agave because the whole recipe would have to be changed around. For the raw pistachio butter, DO NOT substitute with roasted pistachio butter, it will be WAY too savory for this spread. To make raw pistachio butter, simply grind 1.5 cups of raw unsalted pistachios in a food processor or high-speed blender like a Vitamix until a shiny nut butter is produced, stopping ever few minutes to give the machine a rest so it doesn't overheat and scraping down the sides as necessary. Or if you get lucky, you might be able to find raw pistachio butter at the store or farmers market. If you can only find raw salted store-bought pistachio butter, that should work so long as it's unsweetened and has no other ingredients. Instead of the pistachio butter, you can use raw almond butter, raw peanut butter, raw cashew butter, raw hazelnut butter, raw macadamia butter, raw sunflower seed butter, raw pepita (pumpkin seed) butter, OR possibly raw coconut butter for a differently flavored spread, but just make sure the nut/seed butter you choose is unsweetened and raw and preferably creamy & unsalted. You may use store-bought or homemade nut/seed butter.

The coconut oil is kinda necessary and I don't recommend substituting it. The cacao butter gives this spread its white chocolate flavor and there's really no way to substitute it either. The almond extract is 100% optional and is for an added pistachio flavor, since almond extract and pistachios have a similar flavor. But this spread will still have plenty of pistachio flavor without it. The vanilla is necessary for the white chocolate flavor. But instead of vanilla extract, you can use an equivalent amount of scraped vanilla bean, pure ground vanilla beans, OR sugar-free vanilla powder/paste/syrup. The pinch of sea salt can be replaced with table salt or can be omitted. If you want, you can add a pinch of Ceylon (or cassia) cinnamon. Other fun add-ins include a pinch of ground cardamom and a tiny bit of rose water to taste (start with a teeny bit, no more than 1/4 tsp rose water, adding more to taste). If you want a more green color to this spread and an added health boost, you can always add a handful of fresh spinach OR fresh curly kale.

"Future Recipes Sneak Peek"

IT'S BAAACK! The "Future Recipes Sneak Peek" in which I reveal 3 new recipes on their way to The Dimpled Date soon! 3 new recipes being perfected or that are ready for the blog include:

  1. Healthy Macarons

  2. Date-Sweetened Floral Cupcakes (flavor: Raspberry Rose & Blueberry Lavender )

  3. Date-Sweetened Succulent Cupcakes (flavor: Mexican Chocolate Cupcakes w/ Horchata Buttercream)

2 bonus recipes:

4. Rubik's Cube Raw Ocean Cake (I'll explain this when I post it)

5. White Chocolate Rose Cakesicles

AND MORE!! Keep posted for the latest & greatest.



Pistachio White Chocolate Spread (Raw, Vegan, Paleo, GF, Date-Sweetened, Naturally Colored)

Prep Time: 15 minutes (incl. making raw pistachio butter)

Cook Time: 0 minutes

Chill Time (optional): at least 1 hour

Total Time: 1 hour 15 minutes

Servings: 1 jar (will update with a precise amount soon)


-1 cup // 175 grams date sugar (date sugar, NOT date palm sugar // can sub powdered maple sugar OR powdered coconut sugar)

-1 cup // abt 200 grams raw pistachio butter (homemade or store-bought* // for a different flavor, you can sub your raw unsweetened nut/seed butter of choice)

-1/3 cup (unmelted) // 70 ml (melted) coconut oil

-1/4 cup // 30 gr cacao butter

-1 tsp almond extract (optional, but recommended)

-1 tsp vanilla extract

-pinch sea salt

-optional: a handful fresh spinach OR a handful fresh kale OR just enough natural/vegan green food dye to color (for an added green color)


1. Ensure you've made the homemade raw pistachio butter OR homemade raw nut/seed butter of choice (if using homemade nut/seed butter). Also make sure you've melted the coconut oil and cacao butter. Have a clean jar ready.

2. Add all ingredients to a high-speed blender like a Vitamix or a food processor will work too. Blend on high for 1 min.

3. Stop the machine and wait 30 seconds.

4. Blend again for another minute.

5. Taste to check for texture of date sugar. Repeat Steps 3 and 4 until no longer grainy.

6. Pour/scoop into the clean jar and use immediately or refrigerate at least 1 hour for a harder texture. If you refrigerate it, defrost at room temp for 30 minutes to 1 hour if you want a softer consistency. You can always microwave this spread to re-liquify it too.

7. Serve on top of gluten-free toast, spread on a slice of banana bread or zucchini bread, stuff inside a vegan/gluten-free croissant, enjoy on top of fruit, or eat by the spoonful. Enjoy!

Store leftovers in an airtight container in the fridge.


*To make homemade raw pistachio butter: blend at least 1.5 cups of raw unsalted pistachios in a high-speed blender like a Vitamix or a food processor until a shiny nut butter forms (taking breaks to prevent over-heating) before measuring out 1 cup for the recipe.

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