Healthy pistachio cream

In a bowl with hot water, soak the dates for about 15 minutes.

Meanwhile, remove the shells from the pistachios and crush them with the help of a food processor or blender attachment. NOTE: If we peel the pistachios (the skin that remains after removing the shell), the cream will be a more intense green color and not so brown.

As we blend, we add the pitted and soaked dates and the coconut oil to make it easier to achieve the desired texture. Blend until the cream is homogeneous. I have added two tablespoons to make the cream more compact, ideal for spreading on toast. If we want a more liquid texture, we can add more coconut oil or vegetable drink to taste. Of course, if we use vegetable drinks, we must keep the cream in the refrigerator.

Ready to pack and enjoy!