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Rose & Pistachio Raw Chocolate

Is the resolution to give up chocolate starting to waiver now that we’re a couple of weeks into the New Year? Sassista 2 has a sweet tooth and is certainly finding it tough, so we’ve trawled the internet looking for a healthy chocolate bar that will still hit the spot and conquer those cravings for now! There are plenty of recipes out there but we love this one from honestlyhealthyfood.com.

It’s quick and easy to make, is wheat, dairy and gluten free and so is suitable for vegans. It tastes great and looks so pretty! And as cacao is a natural happy stimulant it certainly should help to banish the January blues!

Ingredients
100g raw cacao butter
25g raw cacao powder
4 tbsp. coconut blossom nectar (or agave syrup, honey or rice syrup)
¼ tsp. rose water (optional)
25g almonds (optional nut)
12g pistachios (optional nut)
Pinch of Himalayan pink salt
Dried rose petals to garnish

 

Instructions

  1. Melt the raw cacao butter in a bowl over a pan of simmering water. Once melted, leave to cool for about 5 minutes before mixing through the raw cacao powder with a spoon. Once fully incorporated, add the coconut blossom nectar (or agave) and rose water and whisk into the chocolate so that the syrup doesn’t just sink to the bottom of the bowl.

  2. Line either a tin or plate with sides with baking paper and pour the chocolate in.

  3. Roughly cut up the almonds and pistachios and randomly drop them into the chocolate.

  4. Put the tin/plate into the freezer for 10 minutes then pull out and sprinkle a few more of the nuts onto the top with the rose petals and a sprinkling of pink salt. Then put back into the freezer for 1 hour or until set.

  5. Keep in the freezer or fridge until its ready to be eaten. Enjoy!

     

This recipe serves 2-4 people, takes 15 minutes to prepare and 10 minutes to freeze.


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