I love having this treat on hand whenever I have the craving for something sweet. The nuts and cacao butter are rich in healthy fats with the dried fruit and maple syrup adding just enough sweetness. Keeps in the freezer for as long as it lasts!
Cooking time: 15min prep, 1h to set.
Ingredients
- 175g cacao butter
- 1/2 cup coconut milk powder
- 1/3 cup maple syrup
- 1/4 cup cashew or macadamia butter
- 1 teaspoon vanilla essence
- 1 pinch of salt
Instructions
- Melt the cacao butter in a double boiler (glass or ceramic bowl over a small saucepan of lightly boiling water).
- Once fully melted, add the cashew butter and whisk till fully mixed.
- Remove the bowl from the heat, add the maple syrup, vanilla essence and salt, then sieve the coconut milk powder in. Mix until fully combined.
- The mixture will not look completely smooth but will set perfectly. You can pop in the blender to achieve a really smooth mix but it isn't necessary.
- Pour the mixture into your moulds. You can use two silicon ice cube trays and for stability sit them in another tray. Or pour into a lined dish to create one big bar.
- Into each square I add two macadamias, a cranberry and a pinch of cacao nibs. Or just sprinkle your toppings throughout the whole bar (see picture)
- Once all fillings are in, place in the freezer to set for at least an hour.
- Once set, remove from the moulds or break into pieces and store in an airtight container in the freezer.
- The chocolates will keep for a very long time, if they last that long! :)
Notes
- The coconut milk powder can be swapped for regular milk powder if you aren't vegan, however the flavour does not alter much either way.
- Choose any fillings of your choice - dried strawberries, roasted almonds, the list goes on! The combination of macadamia and white chocolate is such a classic, I use this often, and the cacao nibs are a delicious crunch!