makes one dozen (depending on the size of your mold)
- ½ cup melted raw cacao butter (melt at a low temperature either in a dehydrator or in a double boiler over hot water)
- ½ cup raw cacao powder
- ¼ cup raw agave nectar
- ½ tablespoon maca powder
- ½ teaspoon vanilla bean powder or the seeds of 1 vanilla bean
- 2 tablespoons freeze dried raspberry bits
Make sure that all ingredients are at room temperature. Place the cacao butter, cacao powder, agave, maca and vanilla in a blender. Blend from low to high speed until very smooth. Pour the chocolate into a medium sized bowl. Stir the raspberries into the chocolate by hand. Pour the chocolate evenly into silicone chocolate molds. Place in the refrigerator to firm. Remove after 1-2 hours and pop the chocolates out of their molds. Enjoy with love!