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2 cup cashew butter (1 16 oz. jar)
2 cup cacao powder
2 cup grated cacao butter
2 tablespoon vanilla extract or the inside of 2 whole vanilla pods
1 cup agave nectar
1. Put the grated cacao butter in a bowl and place in a dehydrator at 115 degrees F. You want to turn the butter into liquid for use later on in the recipe. You can also achieve this by placing the bowl in a sink of hot water. 2. In a food processor mix the cashew butter and cacao powder thoroughly. This will be easier if the cashew butter is at room temperature. 3. Transfer this mixture to a large bowl and add vanilla extract and agave. Mix in by hand. 4. When cacao butter has liquidized, pour into chocolate mixture and mix again by hand. 5. Use a spoon to spread chocolate into moulds. 6. Put moulds in freezer until chocolate has set. This could also be done in the refrigerator, if you are not in a hurry. Chocolates should now easily pop out of the mould.
Note – You can add crushed nuts(pecans, jungle peanuts, etc.) and/or fruit (raisins, goji beries, etc.) of your choice, when making your chocolates.
Note – If you want to make solid eggs, save some chocolate mixture to seal the 2 halves of the egg together. Use your fingers to apply the choclate you saved to the edges of one of the egg halves. This does not have to be perfect and you can be quite liberal with it as you’re going to wipe off any excess. Push the two halves together and use your finger to finish off the seal and get a smooth join. Egg can then be put in the refrigerator.
SimplyRaw's ThoughtsBy SimplyRaw
I got this recipe from “The Raw Chef Blog” by Russell James. I found it when I was searching for a Raw Chocolate Easter Egg recipe. We made 6 butterfly chocolate pops, 1 Easter Bunny pop, 12 solid, large eggs, and filled 3 minature mould sheets. It made our Easter! Thank you Russell James!!!
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