• 100g unsalted pistachios
  • 125g cacao butter, broken into walnut sized pieces
  • 150g macadamia nut butter
  • pinch Himalayan sea salt
  • 1 tsp vanilla extract, sugar- free
  • 30g maple syrup, pure
  • 40g goji berries
  • edible petals (optional)

Method:

  1. Place nuts in TM or processor and pulse briefly to roughly chop them to your liking. Set the nuts aside.
  2. Place cacao butter in TM bowl or processor and chop until almost powdered. TM: 8 secs/speed 9.
  3. Add macadamia butter and melt 2-3 mins/40C/speed 1.
  4. Add salt, vanilla, and maple syrup and beat until the mixture is glossy and smooth. TM: 10 secs/40C/speed 1-2.
  5. Pour into a lined tray and set in the fridge and scatter over the pistachios and Goji berries.
  6. Allow to firm completely before cutting into squares and storing in the fridge until needed. (In warmer climates you will need to refrigerate the slab to get it to set and then let it sit at room temperature to soften a little bit before you cut it into squares.  It may shatter if you try to slice it when it’s too cold.)
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