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BFC Recipes: Raw Vegan Chocolate Bars PDF Print E-mail

September 2015

By popular demand, the recipe for the raw, vegan chocolate bars served at the BFC 40th birthday cookout bash!

3/4 cup coconut oil
1/2 cup cocoa butter wafers (Wellness Dept)

1/2 cup cacao powder, raw or natural, sifted
1/2 cup maple syrup
Pinch of fine sea salt or Himalayan salt
1/3 cup freeze-dried raspberries or other
freeze-dried berries
1/4 cup raw almonds, coarsely chopped
2 Tablespoons cacao nibs
Extra cacao powder for dusting
Line a loaf pan with parchment paper, set aside.
Set the coconut oil and cocoa butter in a medium bowl placed into a larger one filled a quarter of the way up with hot water.
Stir until both are fully melted and liquid.
Whisk in the cacao powder until smooth and incorporated.
Whisk in the maple syrup and a pinch of salt.
Mix in the freeze-dried raspberries, chopped almonds, and
cacao nibs.
Pour into parchment-lined loaf pan. Let set up in the fridge for at least 1 hour.
Cut into desired sized pieces and dust with additional cacao powder before serving.
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