This is an excellent raw, completely solid chocolate bar. It can also be made into chocolate chips (that are errily identical to Hershey’s) by dropping the mixture onto a parchment/waxed paper/plastic wrap lined cookie sheet with a pastry bag and fine tip.
Add vanilla and almonds for a Hershey’s Goodbar-esque bar
Add mint extract for a deliciouly smooth minty bar
1 cup Cacao Butter, melted
1 cup Maple Sugar Granules, ground to fine powder
¾ cup Cacao Powder
Grind the maple sugar to a fine powder and set aside. Melt cacao butter in dehydrator until liquefied. Add cacao powder, powdered maple sugar and stir until completely combined. Mix ingredients quickly as cacao butter hardens fast, if you find it to stiff to comfortably work with, place mixture back into dehydrator to let it soften again. Pour into candy molds, onto a lined cookie sheet, or onto any other flat surface and smooth to desired thickness. Cover with waxed paper or plastic wrap and freeze until firm. Enjoy!
When I made this, after incorporating the base ingredients I split the mixture into two bowls, to one I added 3/4-1 C coarsely ground soaked dehydrated almonds, and to the other half I added 1/2 tsp peppermint extract. I used the lids of a few of my Lock `n Lock containers to spread the mixture into, they were the perfect depth for me…
Pic coming soon!