Hi Everyone...  This is the first entry in my weekly recipe blog.  When I can, I'll get a new recipe up every week.  You can leave comments on them (how they worked for you if you tried them, modifications you made that you like better, questions if something is not clear, etc.)  If there's something I've made that you want me to post the recipe for, let me know.  This way, I might actually get enough of my recipes down by the end of a year or two to put the cookbook together.  Yea!  Love & Blessings, Joy


RAW CHOCOLATE
makes 32 small molds

1 cup        Raw Coconut Oil
1 cup        Raw Powdered Cacao
1/2 cup   Agave
2 beans   Vanilla, seeds only

To remove the seeds from a vanilla bean, slice the pod lengthwise.  Then use the flat side of the knife to scrape the seeds out.  Put all ingredients in blender.  Blend on the lowest setting just until the cacao is mixed in.  Pour chocolate into molds or ice cube trays and freeze for 1 hour.  Remove from freezer and remove chocolates from the mold.  Store in the refrigerator.  I think they would last indeffinately, although two of us can usually eat a whole batch in a week.  They are irresistible.


NOTE:

If raw cacao is unavailable, regular cocoa powder can be substituted although the result will be a little chalky.

VARIATIONS:

• Substitute a little stevia for some of the agave to lower the sugar content
• Add a few drops of essential oil of orange or mint
• Add grated orange zest
• Add 1/3 cup chopped cocoa nibs
• Add 1/3 cup chopped almonds or place 1 almond in the middle of each mold
• Add an extra 1/4-1/3 cup of powdered cacao to make it extra dark
• Add chopped carmelized walnuts
• Use your imagination