Ingredients
Directions
In a grinder or food processor, add the cacao nibs, dates, and sea salt, if using.
Blend until it forms into a paste.
With a spatula, remove the paste and press it into a chocolate mold of your choice or onto a parchment-lined baking sheet or plate. Form into two chocolate bars, about ½” thick.
Press the pistachios pieces gently into the bar so that they’re slightly embedded.
Refrigerate for at least 30 minutes before enjoying!
Chef's Notes
Substitutions for pistachios
Instead of pistachios, use any nut or seed of your choice.
Instead of nuts or seeds, use dried raspberries or strawberries for a little sweetness.
Substitute or add edible dried flowers for color and nutrition.
Ingredients
Directions
In a grinder or food processor, add the cacao nibs, dates, and sea salt, if using.
Blend until it forms into a paste.
With a spatula, remove the paste and press it into a chocolate mold of your choice or onto a parchment-lined baking sheet or plate. Form into two chocolate bars, about ½” thick.
Press the pistachios pieces gently into the bar so that they’re slightly embedded.
Refrigerate for at least 30 minutes before enjoying!
