Raw Caramel and Pistachio Chocolate Recipe

INGREDIENTS

2 cups (500ml) coconut oil
1⁄2 cup (150g/5.3oz) maple syrup 3 Tbsp lucuma powder
1 tsp vanilla bean powder
1 tsp Himalayan sea salt
3 Tbsp pistachios, to decorate

METHOD

Place the coconut oil and maple syrup in a high-speed blender and blend until smooth. Be careful not to over-blend, as this heats the chocolate and it will separate. Add the lucuma powder, vanilla bean powder and sea salt and blend until well combined. Pour into a baking paper-lined 15–22cm square or rectangular cake tin, making sure chocolate is flat and level. Decorate with pistachio nuts. Refrigerate for 30 minutes to set. Remove the chocolate from the tin and place on a chopping board. Cut into 3cm squares or break apart with your fingers. Store, refrigerated, in an airtight container for up to four weeks.

Makes 30 pieces