3/4 c unrefined coconut oil, room temp
1/2 c cacao powder
1 tbsp maple syrup
2 tsp cinnamon
1 tbsp beet root powder (secret ingredient!)
2 tsp turmeric
1/2 tsp freshly ground black pepper
1 tsp salt
1 tbsp flax meal
2 tbsp caca nibs
In a glass bowl, mix all the ingredients until well incorporated. Lay out a piece of parchment paper on a large plant. Transfer the cacao mixture onto the parchment paper, using wet finger tips or the back of a spoon to smooth out until about 1/4 to 1/2" thick. Individually press the soasted walnuts just into the surface of the cacao mixture in a decorative manner if you are feeling fancy. Sprinkle with more sea salt and flax seed. Let set in freezer for 10 minutes. Break off into pieces and store in an airtight container in fridge or freezer for many weeks.
*Check out our Soasted Walnut (Soaked + Toasted) recipe in our next blog post!
Eileen Brantley & Amy Wright
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