Ingredients

The following ingredients have 18 Servings
  • 1/2 cup cacao butter (finely chopped and melted)
  • 1 cup all natural roasted almond butter (or make your own)
  • 1 cup creamy coconut butter (or make your own)
  • 1 cup coconut oil (firm*)
  • 1/2 cup full fat coconut milk (chilled overnight*)
  • 1/4 cup ghee (or make your own)
  • 1 tbsp pure vanilla extract (or make your own)
  • 2 tsp chai spice
  • 1/4 tsp pure almond extract
  • 1/4 tsp Himalayan salt
  • 1/4 cup raw shelled pistachios (chopped)

Instruction

  • Grease and line a 9” square baking pan with parchment paper, leaving a little bit hanging on either side for easy unmolding. Set aside.
  • Melt the cacao butter in a small saucepan set over low heat or in the microwave, stirring often regardless of which option you chose. Reserve.
  • Add all the ingredients, except for cacao butter and shelled pistachios, to a large mixing bowl. Mix with a hand mixer, starting on low speed and progressively moving to high until all the ingredients are well combined and the mixture becomes light and airy.
  • Pour the melted cacao butter right into the almond mixture and resume mixing on low speed until it's well incorporated.
  • Transfer to prepared pan, spread as evenly as possible and sprinkle with chopped pistachios.
  • Refrigerate until completely set, at least 4 hours but preferably overnight.
  • Cut into 36 squares and splurge!