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homemade raw cacao bar with spices + superfoods

3 from 2 votes
free of dairy, gluten, soy, refined-sugar
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Servings: 1 chocolate bar
Course: Dessert
Cuisine: gluten-free, soy-free, sugar-free, vegan
Ingredients Method Notes

Ingredients
  

cacao bar
  • 1/4 cup coconut oil
  • 1/2 cup organic cacao powder [sub unsweetened cocoa powder]
  • 1-2 tsp vanilla extract
  • 1-2 tsp raw local honey or pure maple syrup [to taste]
  • 1 pinch chia, ground flax + hemp seeds
spices [optional, to taste]
  • cinnamon ground
  • cardamom ground
  • turmeric ground
  • 1 pinch black pepper [to activate turmeric]
toppings + add-ins [optional, to taste]
  • 1 tbsp unsweetened cacao nibs
  • 1 tbsp maca powder
  • 1 tbsp chia seeds
  • 1 tbsp nut or seed butter of choice [I love sunflower butter or tahini]
  • 1 tbsp nuts or seeds of choice
  • 1 tbsp dates or dried fruit of choice
  • 1 tbsp unsweetened shredded coconut
  • 1-2 drops peppermint oil [food grade]

Method
 

  1. Melt coconut oil on very low heat or in a double boiler and stir in all remaining ingredients until smooth [I use a spatula to smash any lingering balls of powder].
  2. Pour liquid into chocolate mold or parchment-lined baking dish/paper cupcake liners.
  3. Freeze the mixture until solid, approximately 1 hour, and store in airtight container in the fridge [if it lasts that long...].

Notes

Will melt at room temperature - keep it cool [if traveling with it, wrap in parchment paper or foil/keep in tupperware in a cool dark place].