Ingredients
Method
- Melt your raw cocoa butter in a glass bowl over a double boiler on your stove set to low (raw cocoa melts at 93 degrees, don't burn it)
- Once melted, transfer to another bowl and add the remaining ingredients
- Whisk well ensuring there are no lumps left and everything is incorporated
- Transfer to a blender or a food processor and run it to get it as smooth as possible
- Pour into your chocolate molds or silicon cups and place in the freezer for at least an hour
- Remove and serve or chop them up and add them to chocolate chip cookies or muffins
Notes
If you don't have maple sugar, you can use 1-2 teaspoons of raw organic honey melted and your chocolates may be a little sticky