Because it doesn’t split, this cream keeps its consistency better on pies. Whipping cream is stiffened by gelatin, giving it a richer, slightly spongier texture. can be used to frost a cake or top a pie.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 1 ⅓ cups raw walnuts
- 1 ⅓ cups raw almonds
- 1 ⅓ cups unsalted raw shelled pistachios
- 2 tablespoons granular sucralose sweetener (such as Splenda®)
- 1 tablespoon honey
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ⅓ cup dark cocoa powder (Optional)
- 3 tablespoons nonfat dry milk powder (Optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
- Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
- Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
- Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.
- Only use the non-fat dry milk if cocoa powder is used.
- For a chunkier spread, just add chopped nuts.
Nutrition Facts
| Calories | 208 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 0 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 125 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This was really good! I did have to add some vegetable oil so that it would mix well and spread. It was not creamy at all otherwise. I used walnuts, pistachios, almonds and cashews. I used the optional cocoa and milk powders.