Norbu Raw Recipes

Cranberry & pistachio
white chocolate bark
Recipe by La Gallette
www.lagallette.com
Serves: 30cm x 30cm sheet
Ingredients
• 1 cup cacao butter, melted
• ¾ cup cashew butter
• 5 tbsp Norbu
• 3 tbsp coconut cream
• 2 tsp vanilla extract
• ½ cup dried cranberries
• ½ cup pistachio, chopped
Method
1 Place the Norbu and coconut cream in a small saucepan over
medium heat, stirring until the Norbu has dissolved completely.
2 Place the cacao butter, cashew butter, Norbu mixture and vanilla
extract in a food processor and blend on high until smooth.
3 Spread the mixture in a baking sheet lined with greaseproof paper.
4 Top with dried cranberries and pistachios.
5 Freeze the candy for 30 minutes or until completely set.
6 Roughly break up the chocolate pieces and serve.
GF
DF
EF
V
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