Ingredients:
Pistachio Rose White Chocolate
1 cup cacao butter, chopped
1 cup coconut milk powder
1 teaspoon vanilla extract
2 tablespoons raw honey
Pinch of Himalayan pink salt
1/4 cup pistachios, shells removed
2 tablespoons dried rose petals
In a pot melt cacao over low heat. Will look like melted butter. Whisk in coconut milk powder. Stir until completely smooth.
Add vanilla extract, salt to pot, stir well. Remove pot from heat, allow to cool for 10 minutes. Slowly stir in raw honey.
Pour white chocolate mixture to a large piece of parchment paper. Sprinkle with dried roses, pistachios. Place in refrigerator until solid. Break or cut into pieces. Keep frozen to serve. Enjoy!
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