This melt-in-your-mouth chocolate is a great snack to make with children. It's packed with naturally nutritious ingredients, healthier than shop-bought chocolate and dairy free. Experiment with the nuts and dried fruits your family prefer, which may include pistachio nuts, hazelnuts, sunflower seeds, corn flakes, raisins - the options are endless. It makes a great gift cut into pieces and wrapped up in a bag with a pretty ribbon.
Serves: 12-14
Preparation: 20 minutes
Cooking: 20 minutes plus refrigeration 4-6 hours or overnight
Ingredients
● 60g cashews, roasted, chopped
● 150g cacao butter, available from health food stores
● 120g cashew butter
● 120g agave nectar or honey
● 40g dried cranberries, chopped
● 40g dried apricots, chopped
● 1 tsp vanilla bean paste or ½ vanilla pod, deseeded
● 40g pistachio nuts
Method
● Pre-heat oven to 200°C. Line a baking tray with baking paper or silicon baking mat.
● Roast the cashews on the baking tray for 20 minutes, turning every 5 minutes to ensure they don't burn.
● Place the cacao butter in a glass bowl placed over a pan of simmering water. Make sure the water does not touch the bottom of the bowl. Gently melt the butter, stirring to make sure it has all melted. Take the bowl off the heat and leave to cool slightly.
● Whisk the cashew butter into the cacao butter along with the agave nectar or honey. Stir in the cranberries, apricots and vanilla bean paste or the vanilla seeds.
● Once combined pour the mixture onto a large lined baking tray (about 30cmx38cm), or onto a silicon baking mat. Scatter with the cashew nuts and pistachios and refrigerate for 4-6 hours or overnight. Serve broken into pieces.
