- 1 lb cacao paste
- 1/3 lb cacao butter
- 1/4lb unpasteurized butter (optional) or coconut butter
- 1/4 Cup honey or agave
Melt very, very slowly. I take a slow cooker, put a little water in it, stand a glass in it so my pottery bowl of chocolate sits above the rim so the heat can escape. Stir and melt.
- Add 4 to 6 Cups dried coconut
Stir till coated. Drop with a spoon on to teflon or plastic or waxedpaper covered cookie sheets.
Refrigerate. Remove from sheets and store in container in the fridge.
Ingredients for this recipe:
Certified Organic from Peru.
'Also known as Raw Cocoa Butter'. Unheated, 100% Arriba Nacional Variety, and fermented for excellent flavour. Raw cacao beans, theobroma cacao, are pressed to...
Certified Organic and Raw Coconut Butter made In-house.
Creamy, smooth and made by slowly stone grinding to keep from heating. Tastes like fresh coconut. Great in smoothies, but you need...
Wild-crafted from Okanagan Valley mountains.
The hives are put far from contamination sources and are located in spray-free zones, near conservation lands of wild flowers here in BC....
Are you stuck? Need help? Call: (250) 496 5215 or Email: email@example.com or view FAQ page.