In a small saucepan on a very low heat add the cacao butter. Stir until completely melted.
Once the cacao butter is melted, add the cacao and stir through using a whisk.
Add the almond butter and maple syrup and whisk until mixture is smooth.
Line a slice tin with baking paper and pour in the chocolate mixture. Sprinkle pistachios and cranberries evenly across the surface.
Place in the refrigerator and leave to set for approximately 2 hours or the freezer for approximately 30 minutes. Once set, slice with a knife or break into chunks.
Notes
Store in an airtight container in the fridge.Did you love this recipe? Tag @ournourishingtable and #ournouishingtable on Instagram when you post your recreation!