White Chocolate Rocky Road (dairy free)
A healthy twist on a holiday treat with bursts of fresh raspberries, coconut and crunch from roasted almonds, macadamias and pistachios.
Ingredients
- 120 g raw cacao butter* chopped into small pieces
- 6 tbsp cashew butter*
- 2 tbsp pure maple syrup (*or natural sweetener of choice)
- 1/4 cup macadamias, roughly chopped
- 1/4 cup dry roasted almonds, roughly chopped
- 1/4 cup pistachios
- 1/4 cup organic shredded coconut
- 1 punnet fresh raspberries
Instructions
- Melt cacao butter in a double boiler. Stir the cacao butter occasionally as it softens until it is all melted. Remove from heat.
- Once all the cacao butter is melted add cashew butter and maple syrup and stir to combine well. Allow to slightly cool (so the mixture thickens a little) then add macadamias, almonds, pistachios, coconut and raspberries and gently mix well.
- Pour the mixture onto a lined slice tin and place in refrigerator for 1-2 hours or until the chocolate is firmly set. Cut into shapes. Keep in refrigerator.
Notes
- *Raw cacao butter is available from our health food stores.
- *Or use natural sweetener of choice.
- *Cashew butter is 100% cashews ground in to a spread. Available from the health food section of the supermarket or health food store.