A Dairy-Free Pistachio & Rose Jelly White Chocolate Bar Recipe

It's crunchy, soft and creamy—a total winner!

A Dairy-Free Pistachio & Rose Jelly White Chocolate Bar Recipe
Bondi Harvest

Gelatin is a fabulous ingredient for gut health, it’s the protein that gives bone broth it’s jelly-like texture, and it’s filled with all the amino acids our body needs to heal, seal and structure the lining of the gut. In this gluten and dairy-free recipe, we’ve got all the textures—jelly, crunch, soft, creamy. It’s a total winner!
We’ve added optional sweeteners for this recipe in order to keep the sugar to a minimum, however, this will depend on your taste buds. Have a taste and see what you think, and add sweetener accordingly. According to nutritionist, Liv Kaplan, the coconut butter is so rich and naturally sweet that she doesn’t use any sweetener whatsoever, just the natural sweetness from the strawberries and coconut is enough!

Bondi Harvest’s Pistachio + Rose Jelly White Chocolate Bars

Serves: 20
Prep Time: 2 ½ hours (including setting time)
Cook Time: 1 minute
Dietary: DF, GF, SF
A Dairy-Free Pistachio & Rose Jelly White Chocolate Bar Recipe
Ingredients
Rose Jelly Squares
1 cup strawberries, fresh or frozen and defrosted
1 tablespoon rosewater
1 tablespoon maple syrup (optional for sweetness)
3 tablespoons good quality gelatin
White Chocolate
1/2 cup coconut butter
1/4 cup coconut oil
3/4 cup cacao butter
1 vanilla bean, sliced in half and seeds scraped
2 tablespoons maple syrup (optional for sweetness)
⅓ cup pistachios
⅓ cup coconut flakes
Method

  • First, prepare the jelly. Blend the strawberries and rosewater using a blender or immersion blender. You can add a dash of water here if it is not blending.
  • Pour into a small saucepan over a low heat with maple syrup if using. Leave to warm, it doesn’t need to be boiling hot. Add in the gelatin and stir until no lumps remain. Pour into a mold about the size of a large loaf tin and place in the fridge to set for at least 30–45 minutes. When ready, remove and slice into small squares.
  • To prepare the white chocolate, and a small saucepan over a low heat, melt together the coconut butter, coconut oil, cacao butter and seeds of the vanilla bean. Add in the maple syrup if using. Set aside.
  • To assemble the slice. Sprinkle pistachios, coconut flakes and jelly squares in a baking paper lined tin and pour over white chocolate. Sprinkle over more pistachios, coconut and jelly squares and place in the fridge to set for at least one hour or until set.

Want more recipe inspiration from Bondi Harvest? Head to their Youtube channel for a sea of never-ending gut-friendly recipes to choose from.

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