Dairy-free vegan Christmas White Chocolate Rocky Road- Claire Power



  • 1 cup cashews
  • 1 cup cacao butter
  • 2 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1 tsp vanilla essence
  • 1/2 cup pumpkin seeds
  • 1 tbsp goji berries
  • 1 tbsp chocolate chips
  • 2 tbsp pistachios
  • 1 punnet of fresh raspberries


  1. Soak your cashews for 3-6 hours
  2. Melt the cacao butter in a small saucepan.
  3. Blend the cashews in a high-speed blender along with the cacao butter, coconut oil, maple syrup and vanilla until smooth and creamy.
  4. Line a tart tin with baking paper and pour the cashew cream inside.
  5. Top with the goji berries, raspberries, pumpkin seeds, chocolate chips and pistachios and chill in the fridge for 3-6 hours or until hard and solid.
  6. Break into chunks and serve.


You may also like