White Chocolate Bark with Salted Pistachios
March 13, 2015 | Makes 10 portions
- 200g of Cacao Butter
- 1/4 Cup of Cashew Butter (65g)
- 1/4 Cup of Honey/Maple Syrup (60ml)
- 1/4 Cup of Pistachios (35g)
- Coarse Salt
- Optional: 1/2 Teaspoon of Vanilla Extract
This is absolutely incredible. There’s nothing better than chocolate and salt and although we always seem to think of dark chocolate and salt, it’s heavenly with white chocolate. The toasted pistachios look gorgeous, scattering their green and purple throughout the white and they taste amazing, adding a lovely crunch and flavour.
Melt the cacao butter in a saucepan on medium heat. When it’s all melted, whisk in the cashew butter and sweetener until you have a smooth, creamy mixture.
Remove the shells from your pistachios and give them a rough chop. Roast them at 180’C for 10 minutes, make sure to watch them and toss them throughout.
Whisk the chocolate again and then pour the mixture into a baking tin lined with parchment paper and scatter the pistachios on top. Sprinkle with some coarse salt and then pop it in the fridge for 1-2 hours to set.
Chop or break into chunks and serve!