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Cacao Bark With Matcha & Rose Petals

Cacao Bark With Matcha & Rose Petals

This festive recipe is gluten free, vegan, packed full of nutrients and contains the antioxidant rich super-food matcha. The perfect Easter gift or guilt free sweet treat.

INGREDIENTS

200g cacao butter (1 cup melted)
1 cup raw cacao powder
¾ cup rice malt syrup
1tsp. vanilla essence
1 heaped tsp. green matcha powder
Pinch sea salt
2TBS edible dried rose petals

METHOD
1 Line a large flat baking tin (or 2 smaller ones) with baking paper and set aside.
2 Place the cacao butter in a small saucepan over very low heat, stir until melted. Then add the cacao powder, rice malt syrup, vanilla essence, green tea and sea salt. Stir until combined and smooth.
3 Pour the mixture over the baking paper evenly. Sprinkle with the rose petals and place in the fridge to set.
4 Allow at least 2 hours before break into pieces.
5 Makes around 470g. Store in the fridge in an airtight container for up to 2 weeks.

The Carousel thanks The Healthy Ingredient for this recipe.

Written by Bannie Williams

Bannie Williams is a Nutritionist, former model and the founder of The Healthy Ingredient- a holistic nutritional consultancy based in Melbourne.

Having since completed Nutrition and Food Sciences at University, Bannie is a powerhouse in the world of Nutrition. From nutrition writing, to health food recipe development, Bannie is all about holistic living.

Bannie is the resident nutritionist for a number of publications including The Carousel and Cleo magazine. Bannie also practices as an Associate Nutritionist through her Melbourne based consultancy.
All recipes and images posted on The Healthy Ingredient are Bannie’s delicious, clean creations all individually designed to have a superior nutritional profile.

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