3tablespoonsmaple syrup to taste (or sub any other sweetener)
1teaspoonvanilla extract
Salt to taste
To decorate (optional):
Rose petals
Pistachio nuts, chopped
Instructions
Drain soaked cashews and add to a food processor along with all the other ingredients*
Whizz until completely smooth
Taste and adjust flavour accordingly
Transfer the mixture to a loaf tin lined with greaseproof baking paper (I used a one-pound loaf tin)
Smooth over the top
Decorate with rose petals and chopped pistachios if desired
Place in the fridge for at least a few hours for it to firm up before cutting
Remove from the loaf tin and cut into bars – you should be able to cut into 6 bars
Keeps in an airtight container in the fridge for up to 5 days
Notes
*If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.