Here is a plant protein treat the whole family will want to eat.
Packed with NOURISHING PLANT PROTEIN Peruvian Chocolate and topped with pistachios, rose petals, raspberries and cacao nibs, we dare you not to eat the whole bar in one sitting.
Created by the fantastic @bos.kitchen
100g cacao butter
50g maple syrup
½ teaspoon vanilla extract
½ cup pistachios, shelled and chopped
2 teaspoon rose petals
¼ cup dried raspberry pieces
4 tablespoon cacao nibs
Gently melt cacao butter in a bain marie (a small bowl over a pan of simmering water) until runny. Take off the heat and allow to cool completely. Stir through maple syrup and NOURISHING PLANT PROTEIN. Add vanilla and salt and stir until combined.
Pour chocolate into molds or small lined baking tray. Allow to cool for a minute or two before sprinkling over toppings.
Set aside in the fridge until set, around 20 minutes. Stores in the fridge for up to four weeks.
MAKES 3 BARS.