Ingredients
- 1 cup whole roasted cashews
- 1 cup shredded coconut
- 1/2 cup brown rice syrup
- 1/2 teaspoon vanilla extract
- Pinch of Maldon Salt
- 1 1/2 cups dark chocolate chips
- 1 teaspoon Cap Beauty Coconut butter (optional)
Toppings
- Cap Beauty The Matcha
- Cap Beauty Matcha Togarashi
- Edible flower petals
- Maldon sea salt
Instructions
In a mini Cuisinart pulse the cashews until they are broken down, about 45 to 60 seconds.
Add the shredded coconut.
And pulse 10 or so times. Add the brown rice syrup and vanilla and a pinch of salt. Blend for about a minute until everything comes together.
Pour the mixture onto a piece of parchment paper and form into a tight rectangle, about 4 inches by 6 inches, fold the parchment paper around the rectangle shaped mixture and place in the fridge for about 10 to 20 minutes.
Using the double broiler method melt your chocolate chips over a simmer. If you are using the coconut butter add and combine. Remove the melted chocolate from the heat and set aside.
Remove the bar from the fridge and cut into 12 pieces. One at a time dip each piece into the melted chocolate, flipping it over so that the whole thing is covered in chocolate. Remove, shake off the excess chocolate and place on a piece of parchment paper.
Continue until all the chews are covered in chocolate. Add your desired topping to the top of each bar and place in the fridge to harden for 20 minutes. Enjoy.