Ingredients

•  100g raw cacao powder
•  100g cacao butter (grated)
•  100g dried apricots
•  100g shredded coconut
•  100g almonds
•  100g raisins
•  100g dried cranberries
•  3-4 tablespoons of agave syrup
• 2 tablespoons coconut oil
•  cacao powder and nibs to roll in (optional)

Optional - Replace agave syrup with honey

Method

Melt the cacao butter in the oven with the door open at the temperature on the lowest setting. This avoids heating the butter and simply allows it to melt. Alternatively, you can put the cacao butter into a Pyrex bowl over a saucepan of warm water and stir with a wooden spoon until melted.

Whilst the cacao butter is melting finely chop up the dried fruits and nuts or blend together in a food processor.

Once the cacao butter is melted, mix in the cacao powder and then the agave syrup. Stir well.

Add the dried fruits and nuts whilst continually stirring.

Leave in the refigerator for an hour to frim up slightly before rolling into balls and put each one into a petit four case. Dust with cacao powder and nibs if required.

Place in the refrigerator for a minimum of two hours.

Taste and enjoy!

Notes

Raw cacao is very different from the avarage chocolate bar you will buy in the shops. It is chocolate in its raw form before it has been heated and processed, destroying its high levels of antioxidants. Raw cacao is atually very good for you!

For further info I recommend reading 'Naked Chocolate' by David Wolfe and Shazzie.

If you would like to learn more about raw chocolate have a look on my services page for info on my raw chocolate workshop. E- mail me if you are interested in attending or arranging one of these workshops for you and your friends and I will let you know of the next available dates near you or arrange this for you.