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Rose, pistachio and raspberry white chocolate bark

Ingredients

Chocolate

Toppings

Instructions

  1. Melt the cacao butter and coconut oil in a baine-marie until they reach a liquid consistency.
  2. Stir in the cashew butter, vanilla and maple syrup, ensuring that everything is well combined.
  3. Pour the mixture into a lined dish and sprinkle with the crushed pistachios, rose petals and raspberries. Place this into the freezer for a few hours to set.
  4. Break into pieces and enjoy. I like to keep mine stored in the freezer as this does melt pretty quickly.
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