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Rose White Chocolate Bark
Prep Time: 15 mins
Cook Time: 1 hours 15 mins
Total Time: 1 hours 30 mins
5 dates, pits removed
½ cup raw cashews
1 tsp almond butter
2 tsp ground flaxseeds
½ cup puffed wheat or puffed quinoa
1 ⅓ cups white chocolate chips
3 tsp Rose Cocoa tea (plus more to decorate)
Add 3 tsp of Rose Cocoa Tea to a hot water. Let it steep for 10 minutes, then strain through a fine-mesh strainer, squeezing as much goodness as you can from it. Pour the tea to a bowl.
To the same bowl add raw cashews and dates and let them soak and infuse for at least 30 minutes, then drain and continue with recipe.
In a food processor blend the dates and cashews until smooth.
Add puffed wheat, ground flaxseed, and almond butter. Pulse few times until combined.
Transfer the mix to an 8 x 4 inch (parchment-lined baking dish and press firmly into the base of the dish.
Melt white chocolate chips (pour a few inches of water into the pot. Fit the bowl over the pot, making sure the bottom of the bowl does not touch the water. Heat the water to a simmer, then add half of the chocolate chips and stir until melted. Turn off the heat and add remaining chocolate chips to the bowl. Stir gently to melt).
Pour the melted white chocolate over the bark base. Spread it out evenly using a spatula and top with rose petals from Rose Cocoa Tea.
Place into the freezer for 30 minutes to 1 hour, or until the bark is solid enough to cut.
When removed from the freezer, cut into chunks of the desired size. Enjoy