If using raw pistachios, roast at 180c/350f for 7–8 minutes (if you have roasted pistachios, simply use as is)
Once roasted, allow to cool slightly (they should be warm, not piping hot), then add to a high speed blender or food processor and blend until they break down into a paste. Scrape down the sides as needed; this can take 5-10 minutes depending on your machine.
Once the pistachios are in a paste (or just starting to clump together if your processor isn't strong), slowly pour in the melted coconut oil with the machine running, and continue to blend until smooth and glossy, ~ 3 more minutes.
Add the maple syrup and blend again until fully combined and thick ~ 15 seconds - do not leave this too long as it can overheat and can cause the mixture to split.If the mixture splits (this can happen if the mixture gets too hot while blending): Stop blending and let it cool for a few minutes, then blend on low adding a tsp of plant milk at a time (up to 3 Tbsp) to help bring the mixture back together. Once smooth, pour into an airtight jar and store at room temp for a smooth nut butter consistency, or if you're after a caramel consistency place it in the fridge so the coconut oil firms up slightly.
