Ingredients
1/2 cup plus 2 tablespoons raw cacao powder
1/2 cup raw agave nectar
1/2 cup raw cacao butter
1/2 teaspoon nama shoyu
2 teaspoons vanilla extract
Pinch of sea salt
Hot chili pepper or cayenne powder, to taste
Preparation
Warm the cacao butter to a liquid either in a dehydrator or an oven set to a warming temperature of about 100°F. Place in a food processor along with the remaining ingredients and process for about 20 seconds or until the mixture unifies and is completely blended. It will look a bit oily. Pour into molds or a pie plate and chill in the fridge for at least an hour or two. If you don’t have molds don’t worry, the chocolate is very easy to cut into any shape. Bon appetit! Enjoy your raw chocolate fudge! Isn’t it beautiful?
