- 50g Organic cacao butter
- 50g Ground cashew nuts (easily blitzed in a food processor)
- 2 tsp Almond Meal
- 1 tsp Vanilla bean extract
- 3 tbsp Maple Syrup*
- Mini baking cups/petit four cases or silicone ice cube tray/mould
* Not technically raw but much healthier than Agave.
Melt the cacao butter in a baine Marie (bowl over a pan of hot water) on a low heat. Add the Maple Syrup and mix well with a metal balloon whisk. Mix in the Almond Meal, vanilla and cashew nuts and taste. Add more Maple Syrup for a sweeter taste and mix well.
Remove from heat and spoon a teaspoon of the mix onto mini baking cups or pour into a plastic tub for a chocolate bar (feel free to decorate with freeze dried strawberries or other dried fruit such as cranberries, cherries etc.).
Please in freezer to set for 30 minutes and enjoy cold straight from the freezer.
Karen Foster is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance.
Makes approx. 28.