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. 

Claire Power

Claire Power is a plant-based nutritionist (post-grad in Human Nutrition from Deakin University) and the founder of Healthyfrenchwife. 

She is also a cookbook author. My cookbook Healthy Little Tummies is a plant-based family recipe book. Claire is a mum of 3 (I have twins!).  

She loves creating and sharing colourful healthy plant-based recipes through her blog and social media to a following of over 115,000 people. 

Claire is based in Orange NSW but I am originally from France. 

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