Vegan Rose White Chocolate Bark with Raspberries & Pistachio's
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
- ½ cup cacao butter
- ¼ cup cashew butter
- 3 TBSP raw honey or light agave syrup if strict vegan
- ¼ tsp vanilla extract
- 1 TBSP rose and french vanilla herbal tea or use a little bit of rose water
- Raspberries and chopped pistachios as garnish
- In a small saucepan,begin by gently melting down your cacao butter on low heat until liquid
- Remove from heat
- Add the cashew butter, honey, vanilla and rose tea/water and mix with a spatula until well combined
- Line a baking tray with baking paper and pour out your mixture on to your tray.
- Spread evenly until a thin layer is formed and sprinkle over raspberries and pistachios
- Freeze for about 4 hours until set
- Break or cut into pieces and enjoy
Recipe by Talida Voinea at https://talidavoinea.au/rose-white-chocolate-bark-with-raspberries-pistachios/
3.5.3208