Raw Cocoa Nut Bar
Note: The ratio of cacao powder to cacao butter is 1:1; powder to maple syrup is about 3:1 or 4:1. Cacao powder and butter are available at many health food stores and online.
Ingredients
1/4 cup raw organic cacao powder (4 Tbsp.)
1/4 cup raw cacao butter (4 Tbsp.)
2-3 tbsp. maple syrup
Any combination of the following: pecans, almonds, walnuts, hazelnuts, sesame seeds, pumpkin seeds, shredded coconut, goji berries, hemp seeds, raisins, dried cranberries, natural peanut butter or almond butter, cinnamon.
Directions
Melt cacao butter in heat safe glass container. Do that by placing container with butter into a pot containing 1 inch of water on the stove. Heat slowly on medium heat to maintain cacao butter’s raw properties.
Once melted, combine cacao butter and powder in mixing bowl and stir well. Add maple syrup and stir until smooth. Add more syrup to taste. Stir in nuts, seeds and dried fruit as desired.
Pour mixture onto parchment paper and let cool to harden. Room should be 75 degrees or cooler or place chocolate mixture on parchment paper on a cookie sheet in refrigerator. Once cooled, break into pieces. Store in refrigerator or can be frozen for several weeks.
Ingredients
1/4 cup raw organic cacao powder (4 Tbsp.)
1/4 cup raw cacao butter (4 Tbsp.)
2-3 tbsp. maple syrup
Any combination of the following: pecans, almonds, walnuts, hazelnuts, sesame seeds, pumpkin seeds, shredded coconut, goji berries, hemp seeds, raisins, dried cranberries, natural peanut butter or almond butter, cinnamon.
Directions
Melt cacao butter in heat safe glass container. Do that by placing container with butter into a pot containing 1 inch of water on the stove. Heat slowly on medium heat to maintain cacao butter’s raw properties.
Once melted, combine cacao butter and powder in mixing bowl and stir well. Add maple syrup and stir until smooth. Add more syrup to taste. Stir in nuts, seeds and dried fruit as desired.
Pour mixture onto parchment paper and let cool to harden. Room should be 75 degrees or cooler or place chocolate mixture on parchment paper on a cookie sheet in refrigerator. Once cooled, break into pieces. Store in refrigerator or can be frozen for several weeks.
