Coconut Bark with Rosewater, Pistachios and Cranberries

Serving: 4

Ingredients

¼ cup coconut butter
1 can - 14 fl oz coconut cream
2 Tbsp rosewater, optional (recipe below or purchased)
Pinch Celtic sea salt
1 tsp pure vanilla extract
2 Tbsp dried cranberries
2 Tbsp pistachio kernels, roughly chopped
Directions

Line a baking tray or baking sheet with parchment paper.

Melt the coconut butter in a bowl sitting over (but not touching) boiling water. Add the coconut cream, rosewater (if using), salt and vanilla, and stir to combine.

Pour onto the prepared tray and drop the cranberries and pistachios evenly over the mixture.

Freeze for at least 30 minutes or until solid. Remove from the freezer and break into shards or chop into squares. Store in an airtight container in the freezer.

Rosewater Recipe

Ingredients

3 cups filtered water
3 large unsprayed roses, petals only, white bases removed
½ tsp lime juice
Directions

In a heavy-based saucepan, bring the water to a boil. Add the rose petals and lime juice, then turn off the heat, cover and allow to infuse overnight.

The next day, strain the rosewater into a large jug. Discard the petals.

 Source: www.foodmatters.com