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Ingredients:
1 cup coconut flour
½ cup hemp seed middles
1 cup raw cacao paste
½ cup raw cacao butter
1 cup raw cashews (presoak & drain)
½ cup coconut nectar
8 drops of toffee stevia
¼ cup pecan crumbs
2 tsp. coconut aminos
1 tsp. organic almond extract
Instructions:
Sprinkle minced pecans in silicone mold squares and set aside while gently melting the cacao butter & paste together in a double boiler. In blender, add cashews, coconut nectar, aminos, stevia, almond extract & blend to a caramel. Stir that into the melted cacao. Combine coconut powder & hemp seeds in a bowl mixing to avoid lumps. Fill each square by tsp. and freeze, then pop out and refrigerate in an airtight container. Makes 30.
