Ingredients
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½ cup cacao butterfinely chopped and melted
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1 cup roasted almond buttermake your own)
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1 cup coconut buttercreamy (or make your own)
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1 cup Coconut Oilfirm
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½ cup coconut milkchilled overnight*
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¼ cup ghee(or make your own)
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1 tbsp vanilla extractpure (or make your own)
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2 tsp chai spice
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¼ tsp almond extractpure
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¼ tsp Himalayan salt
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¼ cup raw shelled pistachioschopped
Directions
INSTRUCTIONS
- 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!
