Salted Pistachio White Chocolate Bark

A simple no-bake dessert filled with creamy white chocolate, nutty pistachios and a crunch of flakey sea salt.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Line a brownie tin with baking paper by pushing a large sheet into it, allowing the folds to come up the side, and ensuring there are no gaps or holes.

Step 2

To melt the cacao butter and coconut butter, you can use a double boiler. To do this, fill a small saucepan with a few inches of water and heat it over medium-high heat. Place a heat-safe bowl on top of the saucepan, making sure it doesn't touch the water. Add the cacao butter and coconut butter to the bowl and stir occasionally until melted.

Step 3

Add the vanilla and sweetener, and mix well. Pour into a bowl.

Step 4

Remove 1/4 cup of the mixture and set aside in another bowl. To this add the pistachio butter and stir well.

Step 5

Pour both mixtures into the lined tin, then swirl them together with a knife. Sprinkle over macadamias and sea salt.

Step 6

Chill the bark in the fridge until it has hardened.

Step 7

Once hardened, remove the bark from the tin and chop or break it into pieces. Store in the fridge.

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