Roughly chop Cacao Butter so its evenly sized for uniform melting.
Melt the Cacao Butter gently in a bowl over simmering water. Once about half melted remove from stove to avoid overheating. The butter will continue to melt on its own and should be around 45 degrees maximum.
Add cashew butter, vanilla and maple syrup.
Use a high speed blender or stick blender to make the mixture completely smooth.
(If the mixture thickens return it briefly to a gentle heat until it’s a pouring slightly viscous consistency (around 45 C)).
Gently grind the strawberries in a mortar and pestle.
Add about ½ tsp into each half egg shaped mould.
Pour the cacao butter mixture over the strawberries to fill the mould.
Refrigerate or freeze on a flat surface for about 20 minutes until set.
Remove from moulds
Store in refrigerator in a sealed container.
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