Rose Pistachio Chocolate Bark
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Cook time: 
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  • 1 cup cacao butter (available online and at health food stores - you can also use cocoa butter)
  • 1 cup cocoa powder
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp rosewater
  • ¼ cup raw, shelled pistachios (crushed)
  • ⅛ cup dried edible rose petals (optional)
  • 1 tsp flaky sea salt
  1. Using a double boiler or the microwave, melt the cacao butter completely. Whisk in cocoa powder, maple syrup, vanilla and rose water, then spread on a parchment lined pan until about ¼" thick (think chocolate bar size, just eyeball it!). Sprinkle with pistachios, rose petals and flaky sea salt, then put in the fridge to set. After it's set, break it up into smaller servings. This will keep in a cool room for 3 days or so, but I prefer to keep it in the fridge for up to a week.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at