Prepare yourselves, because we think we’ve found the mother of all chocolate combos… cashew butter with a bacon crumb.
The salty goodness from the bacon crunch, combined with the nutty cashew butter is a match made in foodie heaven – without the sugar!
Trust us, these bite-sized pieces are definitely a crowd pleaser so have a go at making your own and tag us in your choc creations using the hashtag #IQSChocCreations.
Ingredients:
- 200g 85-90% dark chocolate
- 1 cup cashew butter
- 3 tablespoons rice malt syrup
- 100g bacon rashers
Method:
- Melt 120g of chocolate in a large bowl in the microwave in 30 second increments, stirring between each one. Pour into a clean ice cube tray, hold the tray in your hands and tilt in all directions to coat each cube in chocolate. This will likely drip so do it over the bowl. Place in the freezer.
- Meanwhile, cook bacon in a skillet on a high heat until crispy. Cool and chop into small chunks.
- Prepare the filling by combining cashew butter and rice malt syrup in a bowl.
- When the chocolate shell is hard, spoon in the cashew butter mixture and sprinkle over crispy bacon bits. Melt the remaining chocolate as you did in step one and spread evenly over the filled cubes. Place back in the freezer until set. Break out of the tray just as you would ice cubes and serve!
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