Salted Pistachio White Chocolate Bark
I love all kinds of nut butter, so when I was browsing the health food store and saw pistachio butter, I knew I had to take it home with me.
I often indulge in a treat of dark 90% Lindt chocolate spread with nut butter and sprinkled with sea salt. It’s usually my dessert after lunch. Recently, I tried it with pistachio butter and was blown away by the combination. See below. This one even has a tiny drizzle of local honey… Absolute flavour explosion.
This experience inspired me to create a recipe, but with a twist – white chocolate instead of dark. Here are a few musts to make it perfect:
- Use a good flaky sea salt – it’s essential.
- I used macadamia nuts, but any nut will work.
- You can use stevia for a sugar-free option, but honey also works well and tastes delicious. It’s up to you.
Have a jar of pistachio butter you need to use now? These cookies are perfect.
Salted Pistachio White Chocolate Bark
A simple no-bake dessert filled with creamy white chocolate, nutty pistachios and a crunch of flakey sea salt.
Serves:
20
Prep time:
15 minutes
Cook time:
0 minutes
INGREDIENTS
- 50g cacao butter
- 60g coconut butter
- 1 tbsp local honey or 10 drops liquid stevia
- 1 vanilla bean, seeds scraped
- 2 tbsp pistachio butter
- 1/4 cup macadamias, roasted, roughly chopped
- 1/4 tsp flakey sea salt
METHOD
- Line a brownie tin with baking paper by pushing a large sheet into it, allowing the folds to come up the side, and ensuring there are no gaps or holes.
- To melt the cacao butter and coconut butter, you can use a double boiler. To do this, fill a small saucepan with a few inches of water and heat it over medium-high heat. Place a heat-safe bowl on top of the saucepan, making sure it doesn't touch the water. Add the cacao butter and coconut butter to the bowl and stir occasionally until melted.
- Add the vanilla and sweetener, and mix well. Pour into a bowl.
- Remove 1/4 cup of the mixture and set aside in another bowl. To this add the pistachio butter and stir well.
- Pour both mixtures into the lined tin, then swirl them together with a knife. Sprinkle over macadamias and sea salt.
- Chill the bark in the fridge until it has hardened.
- Once hardened, remove the bark from the tin and chop or break it into pieces. Store in the fridge.
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About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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