Prep time
Cook time
Total time
Recipe type: RAW CHOCOLATE
  • ½ cup Raw Cacao Paste
(I use Artisana Cacoa Bliss)
  • ½ cup – Coconut Butter
  • ½ cup Coconut Oil
  • 3 tbs Agave
  • ½ tsp – Dulse Sea Salt
  • ½ tsp – Vanilla Powder
  • 1½ cups – Cashews (soaked for 2 hours)
  • ½ cup – Dates (soaked for 1 hour)
  • 1 tbsp (large) – Light Agave
  • 1½ tsp – Mesquite
  • 3 tbn Raw Cacao
  • Extra Add: 
Figs, Goji berries
Activated Almonds, Hazelnuts or walnuts
Sunflower seeds and/or pepitas
, Coconut flakes
  1. Gently melt coconut butter, cacao paste, agave (3 Tbsp), salt and vanilla at low temperature. Make sure it is a gentle heat to keep it raw.
  2. In a high speed blender (I use a Vitamix) add the rinsed cashews, agave (1 Tbsp), dates and mesquite. Blend ingredients on high until super smooth and creamy.
  3. Now add melted chocolate mix to blender and combine both mixes together
  4. Pour mix in to a bowl and stir in any of the optional add ins you desire. I poured mine into 2 separate bowls and added different extras to each for variety. The first one had gojiberries, raisins and coconut flakes. The second lot had walnuts, almonds, figs and apricots.
  5. You can either take spoonfuls and shape into truffles or pour into a tray lined with baking paper and freeze. Cut into squares when you take it out of the freezer. Note this a TRUFFLE and will not go hard, so keep it in the freezer until you want to eat it.