Cashew White Chocolate with Roses

White Chocolate with RosesI’m in the middle of my spring exams and every time I need to study a little bit too long I can feel that my brain is craving chocolate. You might have noticed that I’m a hopeless sweet tooth. So, I need my chocolate! However, usually I try not to buy chocolate because in many cases it’s full of refined sugar and I have been trying to avoid white sugar. I just think that in a long run the white sugar makes me lazy and it’s also not good for my brain. Not to mention that my skin goes very bad when I eat too much white sugar. I’m usually quite lucky with my skin, but I can still see the results from my skin when I’m eating unhealthy.

Don’t get me wrong. I love chocolate and sometimes I even buy chocolate! It’s just when I have a choice, then I usually read what’s inside the chocolate. I try to pick the organic ones which doesn’t have any white sugar (or synthetic sugar) inside the chocolate and I try to make sure that it’s made of real cocoa butter.

However, these kind of chocolates are a little bit too expensive. So, I have been buying my own cocoa butter for more than three years. I have been exploring the cocoa butter in the kitchen for some time and here is one of my favourites chocolate and nut snacks. Firstly, I think it looks good and secondly it tastes good! This kind of snack helps me a lot while I’m trying to study for my exams. Also, it’s really easy to make. It takes me only 5 minutes to put together and the rest of time it just needs some time to set.Cashew White Chocolate 

Cashew White Chocolate with Roses

Ingredients:

  • 150 g cashews
  • 70 g honey (or maple syrup)
  • 1 tsp vanilla extract or ¼ tsp vanilla bean seeds
  • pinch of salt
  • 40 g organic cocoa butter
  • 1 tsp edible dry roses

Instructions:

  1. Blend cashews with salt until almost powder.
  2. Add honey and vanilla and blend until combined.
  3. Melt cocoa butter on low heat.
  4. Add melted cocoa butter to the cashew mix.
  5. Press the mixture at the bottom of the box (or tray about 17 x 9 cm) which is covered with baking paper.
  6. Decorate with roses.
  7. Put the chocolate in the refrigerator for few hours until set.
  8. Cut some chocolate pieces with a sharp knife and enjoy! (Use the chocolate in a few weeks. However, my box didn’t last more than two days)

Cashew White Chocolate

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