Mostly Raw Raspberry and Macadamia White Chocolate Slice

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March 14, 2017

Recipe by Hazel and Cacao

Ingredients

BASE

1 cup macadamia nuts

1 cup medjool dates (pitted)

¼ cup desiccated coconut

FILLING

¾ cup cacao butter

½ cup macadamia butter

⅓ cup coconut oil

1 cup raw cashews (soaked in water for at least 4 hours or overnight)

1 TBSP vanilla extract

¼ cup light raw honey or light agave syrup if vegan

GARNISH

Raspberries & Chopped Pistachios

Directions

1For the base: add your macadamia nuts and pitted dates to a food processor and blitz until crumbly and sticky

2Sprinkle the desiccated coconut evenly over the base of your square slice tin to prevent sticking

3Press down your macadamia date mixture firmly into the base of your tin. Set aside.

4For the filling: gently melt down your cacao butter on the stove on low heat until liquid and set aside to cool while you prepare the rest of your filling

5Add the rest of the filling ingredients into a high speed blender and blend until smooth and creamy.

6Once blended add in your liquid cacao butter and blend again.

7Pour filling mixture over your base and spread out evenly

8Add some raspberries and chopped pistachio nuts as garnish

9Freeze for at least 4 hours, but preferably overnight.

10Allow to thaw slightly before slicing. You can also add your raspberries and pistachio's after your slice has frozen.

11You can use store bought macadamia butter or make your own by blitzing a generous ½ cup macadamia nuts in a food processor until they make butter - it cane take a good few minutes. Use more macadamia nuts to have some butter left over for later.

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