Friday, April 12, 2013

Super Cashew Mocha Candy Rounds


The first time I discovered raw chocolate, I was reading the book Naked Chocolate by David Wolfe. Being the chocoholic that I am, I was super happy to know that I could still eat the occasional chocolate bar (raw bar) and not worry about all the processed garbage found in standard chocolate bars. However, raw chocolate can be pretty pricey. That's when I was inspired to create my own raw chocolates. This particular recipe is so yummy and rich, one serving is just not enough. Try it for yourself, and let me know what you think. Enjoy!

Super Cashew Mocha Candy Rounds
Ingredients.
1 cup and 2 scoops raw cacao powder
4 cups raw cacao butter (shaved or melted)
½ cup raw carob powder
½ cup raw agave nectar
2 tsp Maca powder
2 tsp Mesquite powder
2 tsp Lucuma powder
3 emptied capsules Fo Ti-Sho
3 handfuls raw cacao nibs
1 cup ground raw cashews
4 spoonfuls coconut oil
2 spoonfuls organic maple syrup grade B
2 droppers chocolate flavored SweetLeaf Liquid Stevia
1 tsp organic vanilla extract (non alcohol)
dash ground cinnamon
dash ground cayenne pepper
dash ground vanilla powder

Preparation.
Place 1 cup of raw cacao powder in a food processor, and set the additional 2 scoops aside for later. Add the ground cashews, and remaining ingredients to the food processor. Mix ingredients very well until creamy. Mixture will not be smooth, but will be very creamy. Remove from food processor and place in a mixing bowl. Add remaining 2 scoops of raw cacao powder and mix well. Pour into silicon baking molds or in candy molds of choice. Cover with plastic wrap and refrigerate for 1 hour or more.