Raw Chocolate:
6 TBSP raw organic coconut oil
1 cup of organic cacao powder
1 TBSP organic red maca powder
1 TBSP organic mesquite powder
1 TBSP David Wolfe’s Chaga Mushroom powder
pinch of Pink Himalayan salt
pinch of cinnamon
2 TBSP organic maple syrup
1 TBSP vanilla medicinal flowers extract
Toppings:
organic blueberries
organic pomegranate seeds
Bottom:
organic shredded coconut
mini paper cups
In the glass pot melt raw coconut oil on the stove. 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 organic cacao powder. Keep mixing with a wooden spoon. When all mixed in and the texture is smooth turn off the stove. Add the rest of the ingredients. Mix well. Fill your mini paper cups with shredded coconut and some blueberries and pomegranate seeds, then gently pour your mixture over. Top it off with more fruits. Put in the fridge to set. Then transfer your chocolates into air-tide glass container. Eat in 3-5 days. Enjoy : ) and Merry Christmas!
* You can add essential oils, like peppermint, lavender, lemon, frankincense. I use therapeutic grade essential oils by Young Living
