2 Ingredient Healthier Pistachio Fudge
This pistachio fudge is creamy, smooth and made with healthier ingredients. You only need 2 ingredients to make it and it stores well.
Ingredients
- 1 cup (133 g) unsalted shelled pistachios, or 1/2 cup pistachio butter
- 1 1/4 cups (201 g) dark chocolate chips, 60% cocoa, see note before starting
Instructions
- Line an 8 inch x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
- If making your own pistachio butter, continue here. If using premade/store bought pistachio butter, you can skip to step 3. If using raw pistachios, spread them out onto a parchment lined baking sheet and roast them in the oven for about 10 minutes at 325°F (163°C). They only need to be lightly roasted, just so the oils start to release but before the pistachios are browned. It's important that the pistachios are roasted before making them into butter because otherwise they will not blend well. If you are using already roasted pistachios, you do not need to roast them again. Add roasted pistachios to your food processor. Blend on low speed until the pistachios start to become a paste (this usually takes me 5-10 minutes). Do check on your food processor every few minutes and let it cool down if it seems like it is struggling or overheating. Once the pistachios have become a thick gritty paste, switch your food processor to high and continue to mix until the paste becomes glossy and mostly smooth (the pistachio spread won't be completely smooth but it should be glistening and look creamy when done). This can take another 5-15 minutes depending on your food processor. Again, check on your food processor often and stop and let it rest for a few minutes if it seems to be getting too hot. When finished, your pistachio butter should be a creamy, thick spread. You want the consistency to be so that it isn't drippy (it shouldn't easily drip off a spoon) but if you were to take a spoonful and tilt the spoon, it should slowly come off the spoon. See photos in post for reference. If desired, you can also add a pinch of salt to the pistachio butter once it is done. It's important to get the pistachio butter to a creamy consistency and not just a thick paste. If it's just a paste, the fudge will not be creamy and soft.
- Add chocolate chips to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. Add in 1/2 cup of pistachio butter (if you made your own in step 2 you should have just enough for 1/2 cup). Mix and stir until the chocolate and pistachio butter are evenly combined.
- Pour the fudge into your lined baking loaf pan. Use a spatula to smooth and even the surface. If desired, you can make a wavy pattern on top with your spatula and you can also sprinkle some finely chopped pistachios on top.
- Place the fudge into the fridge or freezer until set. Mine usually takes about 2 hours in the fridge and 30-60 minutes in the freezer. Let the fudge come to room temperature for a few minutes before cutting with a large sharp knife. Cut fudge into approximate 1 inch squares. Uneaten fudge should be stored in an airtight container in the fridge or freezer.
Notes
- Dark chocolate note: Make sure to use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contains 60% cocoa. A higher percentage cocoa will cause the fudge to be too firm. Also make sure your dark chocolate chips contain lecithin. Avoid brands like Enjoy Life that don't contain any lecithin because that ingredient is needed to help keep the chocolate smooth. I also recommend using a dark chocolate that has dairy or a dairy substitute, as this also helps the chocolate be creamy.
- I made this fudge with Ghiradelli 60% cacao bittersweet chocolate chips (Amazon | Target)*
- Pistachio Butter Note: You can also make this with store bought pistachio butter, but make sure to choose one that has no added oils or sugar. It should just be pistachios and maybe salt in the ingredient list. I find pistachio butter to be very pricey here so I prefer making my own. There are steps for making the pistachio butter more green (blanching them, removing the peels, etc) but since this pistachio butter is fully mixed into the chocolate, I didn't add those extra steps for the homemade pistachio butter I'm sharing. It's just a basic, easy pistachio butter. You can also make double the amount if you want to have some leftover to use as a spread. The timing will be a bit longer if you try to make double the amount.
- I prefer using raw shelled pistachios and lightly roasting them rather than already roasted pistachios but either one works. I used Setton Farms raw pistachios.*
- I have also made this fudge with Wilderness Poets pistachio butter.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Fudge Sweetness Note: Please note that this fudge is meant to be a healthier fudge so it is not that sweet. It has a bittersweet level of sweetness since the only sweetness comes from the bittersweet chocolate. If you prefer a sweeter fudge, you can make it with semisweet chocolate chips.
Serving: 1piece, Calories: 86kcal, Carbohydrates: 7g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Sodium: 0.4mg, Fiber: 1g, Sugar: 4g, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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