A delicious treat for you or someone else you love.
120 grams cacao/cocoa butter (about 1 cup of cacao butter chunks)
1/2 cup raw unsweetened pure cacao powder
1 tsp stevia glycerine free liquid + 1/3 cup of powdered eryhtriol OR 1/4 cup pure maple syrup or honey (Optional all together and I encourage you to use less as possible)
pinch of fine grain sea salt
1 tsp vanilla extract or 1 vanilla pod
Gently melt the cacao butter in a pot over the lowest heat setting
Whisk all other ingredients into the pot.
Pour into 12 silicone cups Alternatively, you can use paper liners (they will stick a tiny bit but will still peel off) or line a baking sheet with parchment paper and drop spoonfuls all over the paper. Plastic chocolate molds may stick. Or poor on a parchment paper lined baking sheet to make bark.
Freeze for 30 minutes or until firm. Pop chocolate out of the cups and enjoy immediately. Store in the fridge or freezer until ready to use.
Possible flavouring ideas
Nut butter cups (using the Immune Boosting Cup process)
Coconut butter cups (using the Immune Boosting Cup process)
Nut chocolate: Chop nuts and blend in the raw chocolate mixture.
Rock sea salt
Stuffed the cups with berries such as strawberries, raspberries, blueberry, etc.