Who knew a Monday night neighborhood party would become my catalyst for this delicious treat! Alex took Nova for a sunset walk on Monday only to discover that our Italian neighbors were cooking pizza in their homemade clay oven and having folks over for a delicious evening in the company of artists and interesting Venice characters, under the stars and Indian Summer climate. Alex came back from his stroll to tell me this gathering was happening but after some alone time all I craved was a bit more baby and hubby free time to work on projects and create a tasty treat.
Alex and Nova headed to the neighbors together and brought me back a delicious plate of pizza and veggies to ensure that I was taking time to eat and enticing me to join him and our friends on this gorgeous and magical Summer night. However, I ate the meal and continued sewing a felt dog mask onto navy blue lounge pants for Nova. I then proceeded to my kitchen with my notorious sweet tooth and a craving for chocolate. Dissatisfied with the chocolate options in my fridge I began pulling out ingredients to make my own. The whole recipe came together in minutes and then was placed in the freezer.
I must admit my recipe was done setting in the freezer about 20 minutes after I placed it in there so I decided to head on over to the party and thought it would be a lovely gesture to bring these treats over but I so badly wanted to photograph them for you guys the following morning that I chose to bring a fresh picked pomegranate from my backyard instead. To the gracious host he was thrilled with the pomegranate but had he known homemade chocoatle was in my freezer perhaps he would have been disappointed. I’m happy that I get to share my recipe and photos with you all and don’t worry I won’t be eating the whole tray bymeslf. I’m hosting my first creative circle mom’s group in my garden tomorrow, we’ll be crafting and caring for our babies together under the sun/shade nibbling on chocolate and sipping iced tea!
Enjoy the recipe and please share the love!
- 1 cup raw cashews
- 1 tsp vanilla extract
- 6 tbsp liquid sweetener (I love using Yacon, Coconut Nectar, Agave)
- 2 tbsp almond milk
- 1 cup melted cacao butter
- 1 tbsp melted coconut oil
- ⅛ cup cacao powder
- ¾ cup trail mix toppings (I used pecans, coconut flakes, cacao nibs, goji berries, golden berries and golden raisins)
- Blend first four ingredients in blender until smooth. Add in melted cacao butter and coconut oil. Blend lightly until mixed.
- Pour ½ of this white chocolate mix into a baking sheet lined with parchment paper.
- Next add cacao powder to the blender and blend until well mixed.
- Pour this layer on top of the first layer in the pan and then sprinkle in trail mix toppings.
- Set in freezer until firm aprox 15-20 minutes.
- Cut with a knife and wrap in parchment paper and butchers string