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Crunchy Coco-Roca
(Cacao-infused raspberry recipe…COMING SOON!) ingredients: 2 T Maca Powder 1 cup Cacao Paste 1/2 cup Coconut Butter OR Coconut Oil + 1/4 cup Coconut Flakes 1/2 cup Hemp Seeds 1 cup Almonds, reserved 1 cup medjool dates, pitted 3/4 cup Cashews, reserved 1 tsp. Pure Vanilla Powder, cinnamon 1 cup White Mulberries to create: 1. Gently melt Cacao Paste and Coconut Oil/Butter in a double boiler until melted. 2. Blend Cacao Paste + Coconut mixture with Hemp Seeds, medjool dates, Maca Powder, and Vanilla Powder. Pour into a bowl. 3. Pulse Cashews and Almonds in a food processor (or chop coarsely). Incorporate the nuts and Mulberries into the bowl. 4. Spread this heavenly combination evenly on a parchment-lined pan and stick in freezer for 1 hour. 5. Cut into chunks….and.. ready yourself for an enlightening crunchy cacao experience!!!

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