White Chocolate Cashew Bites

Ingredients

White Chocolate

• 1 cup cashew butter, at room temperature
• 1/2 cup maple syrup, at room temperature
• 1/4 tsp vanilla extract
• 1/4 tsp pink Himalayan salt

Decoration

• 1/cup cacao nibs

Recipe

1. Place all ingredients except cacao nibs in a small blender and blend until the mixture is smooth
2. While the mixture is blending, sprinkle the cacao nibs into the cavities of the silicone chocolate mould or ice cube trays
3. Transfer the blended mixture to a squeeze bottle and pipe into the silicone moulds
4. Place in the freezer and allow it to set for about an hour or until the chocolates are solid
5. Pop the chocolates out of the silicone moulds and store in an airtight container
6. Chocolates will keep at room temperature for one week or store in freezer for 4 weeks (before eating let chocolates sit at room temperature for one hour)

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