3/4 cup of raw cacao butter
1/4 cup of extra virgin coconut butter (oil)
1 cup raw cacao powder
1/2 cup dark agave
In a metal bowl over a saucepan of steaming water or a double boiler on a very low flame (or in the sun if you’re still lucky enough to have any!), gently melt cacao and coconut butter. It helps to chop the cacao butter finely.
Once melted fold in the raw cacao powder.
Once combined fold in the agave stirring continuously.
Pour into your favourite chocolate mold, add nuts, goji berries whatever you like! Or leave it simply and deliciously plain.
Place into the fridge to set. For a chunky chocolate that’s even more chocolately omit the coconut butter and use cacao butter only. Yum!