Indulge your senses and tastebuds with this delicious festive treat by our NSW IYTA State Rep, Alexi Pallpratt

Ingredients

1 x 100gms block of dark chocolate 70% ( Alexi used Lindt).

3 tbsp of Almond Butter

1 tbsp of coconut oil

1 tbsp of Maple syrup

100gms of fresh raspberries

¾ cup of Pistachio’s

1 tsp Vanilla essence

1 tsp cinnamon

Method

On a very low heat melt the bar of chocolate then remove from the heat.

Add the almond butter, coconut oil, maple syrup. Mix together well.

When all combined, add ½ cup of the Pistachios into the mixture.

Then place the raspberries at the bottom on a lined small slice tin.

Poor over the chocolate nut mixture & then place the remaining pistachio’s on top for decoration.

Put in the fridge for 1 hour to set and slice up when ready to serve.

Enjoy and Merry Christmas.