Ingredients
- 3/4 cup (130 g) chopped good-quality unsweetened chocolate (I used Cocoa Camino); or use unsweetened carob chips for ACD Phase I
- 1 Tbsp (15 ml) coconut oil, preferably organic (USE ONLY with carob option)
- 1/4 cup (60 ml) natural smooth cashew-macadamia butter (I just mixed together half cashew, half macadamia nut butter); or use all-macadamia for ACD Phase I
- 1/8 tsp fine sea salt
- 2 Tbsp (30 ml) yacon syrup, vegetable glycerin, or a combination
- 10-20 drops plain, vanilla, or chocolate stevia liquid, depending on the brand and your desired sweetness level
- 1 tsp (5 ml) pure vanilla extract or vanilla paste
- 1/4 cup (30 g) coarsely chopped walnuts, if desired
Preparation
Step 1
Lightly grease a 6 inch (15 cm) loaf pan, or line with plastic wrap.
In a large glass or metal bowl set over a smaller pot of simmering water (the bottom of the bowl should not touch the water), stir the chocolate (or chips and coconut oil, if using carob chips) until melted and completely smooth. Add the nut butter and salt and stir again until combined. Remove from the heat.
Add the yacon syrup, stevia, vanilla and nuts and stir well. Turn the mixture into the prepared pan and smooth the top.
Chill until set, about an hour; then cover with more plastic wrap and chill until very firm, 2 hours to overnight. Turn out onto a cutting board, peel away the plastic wrap, and cut into small squares. Makes 12-20 love bites. Will keep, wrapped in the refrigerator, up to 2 weeks. May be frozen.