Rose and Pistachio Cacao Crunch

Rose and Pistachio Cacao Crunch

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Ingredients

• 100 grams coconut oil
• 60 grams cacao powder
• 4 tablespoons maple syrup
• ¼ teaspoon sea salt
• 1 teaspoon rosewater
• ½ cup chopped pistachios
• Dried edible rose petals

Instructions

1. Line a baking tray or brownie tin with greaseproof paper. Melt the coconut oil in a saucepan over a low to medium heat. Add the cacao powder, maple syrup, rosewater, salt and stir well. Remove from heat and fold in the chopped pistachios. Tip the mixture onto your prepared tray or tin and spread it out to a thin layer. Sprinkle with dried edible rose petals. Pop the tray in the freezer for about 20 minutes. Remove from freezer and then break into small pieces. You can store the pieces in an airtight container in the fridge or freezer.