Ingredients:
3/4 C raw cacao powder
3/4 C cacao nibs ( add more if you wish)
1/2 C cold pressed coconut oil, liquid
1/4-1/2 tsp stevia OR
1-2 TBSP Yacon Syrup
1 pinch of sea salt
optional:
1 tsp Maca powder
1/2 C shredded unsweetened coconut flakes
1/2 C chopped goji berries
Preparation:
Melt coconut oil if necessary – place it a metal bowl in your dehydrator or in a bain marie (hot water bath).
Mix all ingredients except for coconut oil and sweetener.
Then stir that blend into the liquid oil, add sweetener while blending.
Divide into silicone praline trays or ice cube trays and refrigerate for a couple of hours or until they have set.
Optional: Dust with cacao powder.
Enjoy them solo or chopped up and sprinkled over your Ice Cream Sundae or as a garnish for any berry dessert.
Notes:
C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!