Happy Spring! Lets celebrate with yummy Spring cake : )
Chocolate layer
2 TBSP raw cacao powder
1/2 cup raw cashews
1 TBSP raw cacao beans
1 TBSP maple syrup or agave
2 ripe bananas
Olenko’s Raw Chocolate
Cut 1 cup of organic cacao butter 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. Add 1 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, 2-3 table spoons of organic maple syrup or agave nectar, pinch of cayenne pepper, dried cherries, hazelnuts, coconut flakes, goji berries and acai powder. Mix all in and pour your mixture into molds. I used silicone chocolate molds, but you can use any molds, even brownie molds, plastic molds from store chocolates or small dishes to form the chocolates. Put in the freezer for 20-30 minutes then store in refrigerator for up to 8 weeks. Enjoy : )
* If you don’t have cacao butter, you can use coconut oil instead. You can also add in raw cacao beans, almonds, pecans, dry fruits ( I love dry peaches, figs, prunes, mulberries, sour cherries and coconuts). Sometimes I also add few drops of Young Living essential oils to my chocolate, it tastes amazing and you get the health benefits of essential oils. Use only pure, organic essential oils, if you need to order some go to my website https://www.youngliving.org/billwinters (I love orange, frankincense and peppermint essential oils). It also works great to use the raw chocolate with fresh bananas or strawberries. You can also add almond butter or peanut butter blended with a little salt, honey, and vanilla. Just make sure to pour chocolate halfway in molds, then add butter mixture, then fill the rest of mold with chocolate and then set in the fridge. Experiment and have fun making raw chocolate : )
