Chocolate Pistachio Indulgence Spread

1.Preheat your oven to 350°F (175°C). Spread the shelled pistachios on a baking sheet and roast them in the oven for about 10 minutes, or until they are fragrant and slightly golden. Allow them to cool.

2.In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.

3.In a food processor, add the roasted pistachios, melted chocolate mixture, honey, vanilla extract, and sea salt. Blend until the mixture is smooth and creamy, scraping down the sides as needed.

4.Taste the spread and adjust sweetness if necessary by adding more honey. Blend again to combine.

5.Transfer the Chocolate Pistachio Indulgence Spread to a clean jar or airtight container. Allow it to cool to room temperature before sealing.

6.Store the spread in the refrigerator for up to two weeks. Enjoy it on toast, pancakes, or as a dip for fruits.