Prep: 10 mins Total time: 10 mins
1/3 cup raw pistachio roughly chopped
3/4 cup coconut oil
1 cup raw cacao powder
1/2 cup rice malt syrup
1 tablespoon of pistachio, pounded to create a light crumb or powder
1/2 cup of frozen blueberries
1. Line a slice tin with baking paper (28 x 18cm) and scatter the nuts and blueberries evenly.
2. On a low heat, gently melt the coconut oil, remove from the heat and stir or whisk in the cacao powder and rice malt syrup. Pour the melted chocolate over the nuts and blueberries. Sprinkle with pistachio crumb.
3. Place in the fridge for an hour or so and when ready to eat break into rough shards.