1/2 cup cashews, soaked 2 hours, drained and rinsed
3/4 cup raw cacao powered
3/4 cup cold-pressed coconut oil
3/4 cup cacao butter
1/2 cup coconut nectar (or liquid sweetener)
1 teaspoon vanilla
1/8 teaspoon sea salt
FIRST: Liquefy coconut oil (or cacao butter). Note, using coconut oil has a lower melting point than cacao butter. If you use coconut oil, you'll need to keep this refrigerator before eating. Cacao butter will be shelf stable.
SECOND: Blend cashews, coconut oil, and liquid sweetener until smooth, scraping down the sides of the blender with a rubber spatula to get all the little cashew pieces. Add in vanilla and sea salt and blend again.
THIRD: Transfer mixture to a bowl and add the cacao powder. Stir until smooth.
FOURTH: Pour the mixture onto a pan or tray covered with wax paper.
FIFTH: Top with your favorite dried fruits, nuts, and seeds
Recipe courtesy of Jennifer Mac