INGREDIENTS (MAKES 45 – SMALL)
2/3 CUP COCONUT OIL, MELTED & COOLED
1/3 CUP CACAO BUTTER, MELTED
1/2 CUP RAW CACAO POWDER
1/2 CUP DESSICATED COCONUT
PINCH OF SEA SALT
1/2 CUP CACAO NIBS
1/2 CUP DRIED CRANBERRIES
METHOD
• WHISK WET INGREDIENTS IN A MEDIUM BOWL
• ADD IN CACAO AND SALT, MIX THOROUGHLY, THEN STIR IN REMAINING INGREDIENTS
• SPOON INTO MOULDS OF CHOICE, I USED CHOCOLATE MOULDS, BUT YOU COULD USE PATTY CASES, OR POUR INTO A CONTAINER AND BREAK INTO PIECES ONCE SET
• POP INTO THE FREEZER TO SET. STORE IN THE FRIDGE
– MEASURE CACAO BUTTER BEFORE MELTING, IT COMES IN CHUNKS/BUTTONS ETC, SO MY 1/3 CUP WAS A “HEAPED” 1/3 CUP
– YOU CAN ADD IN SOME CASHEW/ALMOND/COCONUT BUTTER TO MAKE THESE CREAMIER/MILKY, OR ADD IN A LITTLE SWEETENER IF THESE ARE TOO BITTER FOR YOU
– YOU COULD ADD IN OTHER CHOPPED NUTS/SEEDS/DRIED FRUIT ETC FOR ADDED NUTRITION AND DIFFERENT FLAVOURS