In a food processor or large food chopper, process the roasted pistachios for 10 minutes or until they turn creamy. Note: You can also use ½ cup nut butter in place of the roasted nuts and no processing necessary.
Whisk together powdered sugar, cocoa powder and salt. Add to food processor with nuts.
Add vanilla extract to mix and 1 tablespoon of oil and process another 5 minutes.
If it is not spreadable, a little more oil can be added.
Note: If you want to use a chocolate spread in place of homemade, just add 1-2 teaspoons pistachio extract for the same flavor. You can also opt for 1-2 Tablespoons Pistachio Syrup instead of extract.
Popsicles
Combine ½ cup chocolate pistachio spread with milk, cocoa powder, and vanilla extract in a blender. Blend until smooth and well mixed.
Divide mixture evenly into 6 popsicle molds.
Freeze for 1-2 hours then insert popsicle sticks. You want the popsicle sticks to be able to remain upright. Put the popsicles back in the freezer until hard, about 2-3 more hours.
When ready to serve, remove popsicles from freezer and run mold under a little hot water to loosen. Remove from mold then, if desired, dip immediately into a plateful of chopped pistachios. You can also coat with toasted coconut, sprinkles or even drizzle with white/dark chocolate.
Notes
TO ROAST NUTSBake nuts on a cookie sheet in a 350°F oven for 10 minutes, shaking at least 2 times.