Healthy Christmassy Vegan White Chocolate Rocky Road by nutritionist, naturopath, recipe developer and queen of the kitchen Casey-Lee from Live Love Nourish. We just love this healthy twist on a holiday treat with bursts of fresh raspberries, coconut and crunch from roasted almonds, macadamias and pistachios. Made with raw cacao butter and a hint of natural sweetness, this recipe is dairy free and refined sugar free. Happy festive season baking beauties!
120g raw cacao butter* chopped into small pieces
6 tbsp cashew butter*
2 tbsp pure maple syrup (*or natural sweetener of choice)
1/4 cup macadamias, roughly chopped
1/4 cup dry roasted almonds, roughly chopped
1/4 cup pistachios
1/4 cup organic shredded coconut
1 punnet fresh raspberries
- Melt cacao butter in a double boiler. Stir the cacao butter occasionally as it softens until it is all melted. Remove from heat.
- Once all the cacao butter is melted add cashew butter and maple syrup and stir to combine well. Allow to slightly cool (so the mixture thickens a little) then add macadamias, almonds, pistachios, coconut and raspberries and gently mix well.
- Pour the mixture onto a lined slice tin and place in refrigerator for 1-2 hours or until the chocolate is firmly set. Cut into shapes. Keep in refrigerator.
*Raw cacao butter is available from our health food stores.
*Or use natural sweetener of choice.
*Cashew butter is 100% cashews ground in to a spread. Available from the health food section of the supermarket or health food store.
Original recipe and images created by Casey-Lee from Live Love Nourish.