Cacao candies

Delicious, raw cacao has nearly 4 times the antioxidant power of regular dark chocolate.

Heat cacao butter in a double boiler until melted
Pour melted cacao butter into a 2 cup glass measuring cup
Melt honey in double boiler
Pour melted honey into cacao butter
Stir 1/3 of the cacao powder into the liquid in measuring cup and beat together well
Add second 1/3 cup of cacao and mix well
Add remaining cacao powder bit by bit to make a thick liquid
Don’t add too much or it will get too thick to pour
If it should get too thick you can thin it out with a bit more melted cacao butter
Beat the mixture thoroughly
At this point you need to keep working until done, not a time or place to stop or you will end up with a solid block
Pour into molds, flexible ice cube trays or silicon molds, make the candies small enough to pop into your mouth
Refrigerate molds for 1 hour, if needed faster freeze for 1/2 hour

If you don’t have a double boiler a bowl over a pot of boiling water works fine
If you don’t have a 2 cup measuring cup a 4 cup would work, or a bowl with a spoon to trasfer mixture into molds
Store the finished product in the fridge
This is a work in progress. Play with it. You can add nuts, seeds, dried fruit, salt etc. I mostly go with just the cacao and then serve with nuts or whatever on the side

Recipes