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STEPS AND INGREDIENTS:

1. Chocolate Hay Stacks: In a saucepan, melt ½ cup of cocoa butter over very low heat, quickly stirring in 3 tablespoons of agave syrup and ½ cup cacao powder until smooth. Throw in, about a cup of trail mix. Once coated, then drop spoon-size haystacks onto a plate and place into the freezer to harden. Haystacks are ready to eat in about an hour. TIP* To keep cacao butter raw, melt it by filling a glass bowl with boiling water, then placing a bigger bowl on top of that with shaved cacao butter flakes in it. The butter will slowly melt from the heat of the hot water but retain its raw state.

2. Healthy Chocolate Treats: In a blender, blend ½ up of coconut oil, 6 tablespoons of shaved cacao butter, ¼ cup of agave Nectar, 2 vanilla beans (just center of beans), 2 dashes of sea salt and 2 dashes of cayenne powder, until smooth. Then add 1 cup of cacao powder and blend once again. Put into fun shaped molds (ice cube trays work well) and cool in the refrigerator until set. Enjoy these quality treats.

3. Cocolicious Drops:In a double boiler, melt 1 lb. cacao paste, 1/3 lb. cacao butter, ¼ lb. coconut butter, ¼ cup honey or Agave nectar. Keep stirring. Add 4 to 6 cups of dried coconut and stir till coated. Drop with a spoon on to waxed paper covered cookie sheets. Refrigerate. Remove from sheets and store in container in the fridge. 

1.In a saucepan, melt ½ cup of cocoa butter over very low heat, quickly stirring in 3 tablespoons of agave syrup and ½ cup cacao powder until smooth. Throw in, about a cup of trail mix. Once coated, then drop spoon-size haystacks onto a plate and place into the freezer to harden. Haystacks are ready to eat in about an hour. TIP* To keep cacao butter raw, melt it by filling a glass bowl with boiling water, then placing a bigger bowl on top of that with shaved cacao butter flakes in it. The butter will slowly melt from the heat of the hot water but retain its raw state.

2.In a blender, blend ½ up of coconut oil, 6 tablespoons of shaved cacao butter, ¼ cup of agave Nectar, 2 vanilla beans (just center of beans), 2 dashes of sea salt and 2 dashes of cayenne powder, until smooth. Then add 1 cup of cacao powder and blend once again. Put into fun shaped molds (ice cube trays work well) and cool in the refrigerator until set. Enjoy the heart shaped chocolates.

3.In a double boiler, melt 1 lb. cacao paste, 1/3 lb. cacao butter, ¼ lb. coconut butter, ¼ cup honey or Agave nectar. Keep stirring. Add 4 to 6 cups of dried coconut and stir till coated. Drop with a spoon on to waxed paper covered cookie sheets. Refrigerate. Remove from sheets and store in container in the fridge.