This is such a treat. It’s creamy and decadent and is the perfect after dinner indulgence. Apart from the freezing time, it only takes two minutes to make, so what are you waiting for!

Ingredients

Indy Power says, "This is such a treat. It's creamy and decadent and is the perfect after dinner indulgence. Apart from the freezing time, it only takes two minutes to make, so what are you waiting for!"

  • 1/2 Cup of Coconut Oil, Melted (125ml)
  • 3/4 Cup of Cashew Butter (170g)
  • 3/4 Cup of Honey/Maple Syrup (185ml)
  • Coarse Salt
  • 1 Tablespoon of Cacao Nibs

Method

  1. Add the coconut oil, cashew butter and sweetener to a saucepan on medium heat.
  2. Whisk everything until you have a creamy smooth mixture.
  3. Line a baking tin with parchment paper. Pour the mixture in to the baking tin and spread it our evenly.
  4. Sprinkle with a pinch coarse salt and scatter the cacao nibs over the top.
  5. Pop it in the freezer for about 2 hours until set. Take it out and chop it into chunks or squares.
  6. Store in the freezer.

Note:
Cacao is not Cocoa: Raw cacao is made when you cold-press unroasted cacao beans - this keeps the good enzymes alive in the cacao and takes away the fat.