Recipe: White Chocolate Pots with Salted Pistachios
- The Honest Project
- May 13, 2016
- 2 min read
Happy Friday! First of all, confession time; today's post was supposed to be for a new green smoothie, but I totally forgot to make and photograph it yesterday! I keep meaning to write a little reserve store of blog posts for when I'm caught short like this, but just haven't gotten around to it yet. So, I had a little panic last night when it came to writing today's blog post (it's actually weird as I'm talking about the present in the past if you know what I mean, i.e. I'm writing this post Thursday evening but as it's Friday's blog post I'm talking about it as if I wrote it Friday morning (so frigging confusing)). Anyway the short story is, I was left with no photographs for my intended blog post and no reserve blog post to post in it's place. Therefore, for today's post, I have 'stolen' an element from a recipe I did last month and I'm posting it as a recipe in its own right. My bad for doing this and I am sorry, but I hope you will forgive me and give this recipe a try. I can 99% guarantee you will love these little pots of deliciousness.
So today's recipe is from a recipe I posted last month for a rhubarb and white chocolate cream sundae. When I made this, I had some white chocolate cream left over, and I put it in little pots to chill in the fridge and topped it with toasted pistachios. As it turned out, this byproduct of leftovers turned out to be just as popular with my family as the main recipe.
This recipe makes 6 pots.
Ingredients
1/2 cup raw cacao butter
1/2 cup cashew nut butter
1 x 400g tin full fat coconut milk
1/4 cup of maple syrup
1 tsp vanilla extract
Pinch of sea salt
To serve:
3 tbsp pistachios
Pinch of sea salt
Method
1. Melt the cacao butter in a saucepan. Place in a food processor or blender along with the cashew nut butter, vanilla extract and sea salt. Blitz until smooth. Spoon into a bowl. Open the tin of coconut cream and spoon the hardened coconut cream from the top of the tin and add to the bowl. Don't add the coconut water left in the end of the tin as this will make it too liquid; instead set this aside and use it in smoothies or a curry. Using a whisk, beat the coconut cream into the white chocolate mix. Spoon into little ramekins or bowls and put in the fridge to chill.
2. Place the pistachios on a baking tray in the oven for about 12 minutes, shaking the tray a few times during this time. Remove from the oven and toss in a pinch of sea salt. Roughly chop the pistachios and sprinkle on top of the white chocolate pots.
3. These will last in the fridge for up to 48 hours.
