Best to use only raw and organic ingredients of the highest quality. INGREDIENTS 1 cup melted raw cacao butter 1 cup raw cashews 1 cup raw honey 1 cup raw cacao powder 1 cup coconut palm sugar 1 cup raw pecans or cashews, loosely chopped 1/2 teaspoon pink Himalayan rock salt 1 Vanilla bean METHOD - Cut up chunks of raw cacao butter approximately one cup. - Measure out 1 cup of raw honey into the blender - Add 1 cup of raw cashews (I stir them around in the blender) - Blend until creamy and smooth - Put the chunks of cacao butter in a saucepan - Measure 1 cup of sugar, 1 cup of cacao into a bowl - Roughly chop 1 cup of pecans and add to the bowl - Add 1/2 tsp of pink Himalayan crystal salt - Cut the vanilla bean lengthways and scrape out the vanilla beans and add to the bowl - Add the Cashew and honey mixture to the bowl aswell and loosely mix all ingredients - Melt the cacao butter on the lowest temperature on the stove, Once it has started to melt remove it from the heat to 'avoid' cooking it, you dont want it to get warmer than 44 C It should always be luke warm. - Add the melted cacao to the bowl of dry ingredients, mixing well. - pour into a glass pyrex dish - Set in the freezer for half an hour or until set. - Remove from the fridge and cut into pieces, garnish with blueberries and a sprinkle of coconut palm sugar. Extra: If you like it hot you can add a little cayenne pepper for a chilli chocolate flavour. Recipe adapted from Angela Leeds website www.live-green ...
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