Cut 1 cup of organic cacao butter or tempered cacao paste into small pieces and melt on the stove in a glass pan. The temperature should be 95-98F and not too hot to your touch. Or you can pure the hot water to heatproof large glass bowl about 1/3 of hot water and put another glass bowl and make the chocolate that way too. Add 11/2 cup of organic cacao powder. Keep mixing with a wooden spoon. When all mixed in and the texture is smooth turn off the stove. Add a pinch of Kalahari salt or Himalayan Pink Salt, 2 table spoons of organic agave nectar or coconut palm sugar, pinch of cayenne pepper and vanilla powder. Mix all and pour your mixture half way into a little cupcakes molds. Fill in with raw pecan butter or any other raw nut butter. Pure more chocolate on the top. You can use any molds, made from silicone or even brownie molds, plastic molds from store chocolates or small dishes to form the chocolate. Put in the freezer for 20-30 minutes then store in refrigerator for up to 2 weeks. Enjoy : )
