14th Mar 2015
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.
Video Credit: Jonny MacCann, Apollo Entertainment.
100g of Cacao Butter
1/4 Cup of Cashew Butter
1/4 Cup of Honey/Agave
1/4 Cup of Pistachios
Optional: Vanilla Extract
Step 1: 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.
Step 2: Remove the shells from your pistachios and give them a rough chop. Then add them to a pan on medium heat and toast them for about 4 minutes, make sure to watch them and toss them?throughout.
Step 3: Pour the white chocolate 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.
Step 4: Chop or break into chunks and serve!
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