Raw Chocolate Nut Butter Cups and Chocolate Covered Strawberries
To see the video of these candies, go to:
Equal amounts coconut oil, shredded cacao butter, raw honey
(about 3/4 cup today)
1/4 c. raw cacao powder – mix with carob, if desired
pinch of himalayan crystal salt
pinch of vanilla powder, cayenne powder or 3 drops peppermint oil/extract
Melt all over a double boiler, stirring constantly until creamy. Pour a quarter of the way into cupcake papers. Chill for 10 minutes. Pour a dollop of nut butter, jelly or cream onto each chocolate. Cover with more chocolate sauce. Chill or freeze for 10 minutes.
For the strawberries, wash the strawberries and pat dry. Swirl in chocolate. Chill, do not freeze, for 10 minutes.