• 120g raw cacao butter chopped into small pieces
  • 6 TBSP cashew butter
  • 2 TBSP pure maple syrup
  • 1/4 cup macadamias, roughly chopped
  • 1/4 cup dry roasted almonds, roughly chopped
  • 1/4 cup pistachios
  • 1/4 cup organic shredded coconut
  • 1 punnet fresh raspberries


  1. Place cacao butter into a heat­proof bowl. Place the bowl over another heat­proof bowl filled with hot water. Stir the cacao butter occasionally as it softens until it is all melted. Remove from heat.
  2. Once all the cacao butter is melted add cashew butter and maple syrup and stir to combine well. Allow to slightly cool (so the mixture thickens a little) then add macadamias, almonds, pistachios, coconut and raspberries and gently mix well.
  3. Pour the mixture onto a lined slice tin and place in refrigerator for 1­2 hours or until the chocolate is firmly set. Cut into shapes. Keep in refrigerator.

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