July 01, 2016


  • 2tbsp Healthworks Maqui Powder
  • 1 cupHealthworks Cacao Butter, liquefied
  • 1½ cups cashews
  • ½ cup coconut milk
  • ½ cup 100% pure maple syrup
  • ½ cup coconut butter, liquefied
  • 2 tsp vanilla essence
  • 1 tsp lemon juice
  • 1 good pinch of fine Himalayan rock salt



  1. Blend the cashews in a high speed blender till they powder into a fine flour.
  2. If your cacao butter and/or coconut butter are firm, set them in a glass jug and rest over a bath of hot water to liquefy.
  3. Add all ingredients to a food processor, and whiz till the mixture is very smooth.
  4. Pour into an 8 inch square cake tin lined with baking paper, and pop in the fridge or freezer to set.
  5. Remove from the fridge or freezer while it is still a little bit soft, so that you can easily cut into equal sized squares.


Recipe & Photo via Asension Kitchen