Vegan Rose White Chocolate Bark with Raspberries & Pistachio's
Hazel & Cacao:
Recipe type: Dessert
  • ½ cup cacao butter
  • ¼ cup cashew butter
  • 3 TBSP raw honey or light agave syrup if strict vegan
  • ¼ tsp vanilla extract
  • 1 TBSP rose and french vanilla herbal tea or use a little bit of rose water
  • Raspberries and chopped pistachios as garnish
  1. In a small saucepan,begin by gently melting down your cacao butter on low heat until liquid
  2. Remove from heat
  3. Add the cashew butter, honey, vanilla and rose tea/water and mix with a spatula until well combined
  4. Line a baking tray with baking paper and pour out your mixture on to your tray.
  5. Spread evenly until a thin layer is formed and sprinkle over raspberries and pistachios
  6. Freeze for about 4 hours until set
  7. Break or cut into pieces and enjoy
Recipe by Hazel & Cacao at