¾ cup of organic pure raw cacao butter (roughly chopped)
¾ cup of organic raw cacao powder
1 ½ cups raw cashews finely chopped
6 tablespoons of organic raw honey (buy here)
½ teaspoon of homemade vanilla extract
Scraped seeds from one vanilla pod
OPTIONAL: 1 tablespoon of brewed organic coffee to enhance flavour
1. Simmer some water on a low heat in a saucepan and place a glass bowl over the simmering water. Add the cacao butter to the glass bowl and melt the cacao butter completely. (CAUTION: Keep the heat at a low temperature so that the steam does not cause any water residue within the glass bowl and make sure all your utensils and materials do not have any water on them because any water contaminating the mixture will cause lumps and clumps and spoil the smooth chocolate result).
2. Once melted, turn off the heat and add the cocao powder gradually whilst stirring continuously with a bone dry whisk until mixed well with no lumps. Add vanilla seeds, honey and vanilla essence and continue to whisk. Add the coffee if desired but this is optional.
3. Chop or blend nuts into small broken fine pieces. Raw cashews are best but you can dry fry them in a frypan to crisp them up after they are chopped to release a stronger and crispier flavour.
4. Add a tablespoon of chopped nuts into the bottom of each paddy cake and then add 2-3 tablespoon’s of the chocolate mixture on top. Sprinkle more nuts on top and set in the fridge for 30 minutes.
VARIATION: You can use any type of nut with this recipe and also add raisins or cranberries to add more flavour and texture.