Place the pistachios in a food processor. Blend until a smooth nut butter forms (if your food processor is struggling, add 1/2 teaspoon of olive oil and continue to blend until smooth).

Add the silken tofu, white chocolate, maple syrup, vanilla extract, and salt. Blend until smooth. Pour into a container, cover with plastic wrap, and transfer to the fridge for 2 hours, or until set.

Before serving, dust with cinnamon (optional) and enjoy!