Double Deck Cashew Chocolate PLUS 11 Other 'Gift to Self' Ideas for Valentine's Day
If you are not too keen on the idea of dark chocolate itself, these double-deck chocolate bars, combining layers of dark and vanilla cashew paste chocolate, might just be the right thing for you. Feel free to add some crushed almonds, dried blueberries or shredded coconut to the mix as well.
- 40 g raw cacao butter grated
- 1 cup serving Cashew Paste (blended raw cashews)
- 2 teaspoons milled demerara sugar or 12 stevia drops
- 1⁄2 teaspoon vanilla powder, vanilla extract or vanilla paste
- 2 teaspoons raw cacao powder, sifted
Place cacao butter in a small heatproof bowl set over a saucepan filled
with boiling water, stir until just melted.
Combine cashew paste, sugar or stevia drops, vanilla and cacao butter
in a bowl or using chopping attachment of a hand-held blender and
process until smooth.
Pour half the mixture into a 8cm x 16cm silicone chocolate block mould
or divide between 12–16 small chocolate moulds, filling halfway. Add
cacao powder to the remaining cashew mixture and blend to combine.
Pour chocolate layer into mould or moulds and place in the fridge for
hour to set.
Store in a cool spot in the pantry or in the fridge for up to 1 month.