Raw Chocolate

Equipment: Bowl

Ingredients:

½ cup Grade B (#2 in Canada) Maple Syrup
3 TB Cacao Powder
2 tsp Maca Powder
2 tsp Mesquite Powder
1 tsp Tocotrienols
¼ tsp Cinnamon
1/8 – ¼ tsp Pink Himalayan Salt
1 TB Cacao Butter
Pinch of Chipotle Powder (Optional)
1 – 2 tsp Coconut Oil

Directions:

Mix in a bowl the following ingredients in order:½ cup Grade B (#2 in Canada) Maple Syrup – use less for thicker consistency, more for thinner, 3 TB Cacao Powder, 2 tsp Maca Powder, 2 tsp Mesquite Powder, 1 tsp Tocotrienols, ¼ tsp Cinnamon, 1/8 – ¼ tsp Pink Himalayan Salt, Pinch of Chipotle Powder (Optional)

Then:

1 TB Cacao Butter (melted over low heat using a double boiler)
1 – 2 tsp Coconut Oil (melted)

Put syrup in bowl first, add in each dry ingredient in order. Then mix gently with a spoon folding in the powders as they climb up the side of the bowl. Keep stirring until the powders and syrup start combining into a thicker fudge like consistency and make sure to break apart any small clumps of the powder mix.

Once that mixture has bound together, add in the Cacao Butter and Coconut Oil and mix all together. You will notice it will start to take on the consistency of a thick fudge and can even be made into frosting by adding more Cacao Butter and then cooling.Mix thoroughly until you get the consistency you desire, and always remember you are free to play around adding or removing ingredients based on your personal taste! Have fun with it, and make sure to have Strawberries nearby to dip…

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Sheleana Aiyana

Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC She's an avid reader, intuitive culinary goddess and cat lady in the making.