1 tablespoon Chaga powder – I use and recommend @superfeast
30g finely grated cacao butter
Handful raw almonds, cut into shards
Handful organic, dried currants or raisins
Instructions
Pre-fill chocolate silicon molds with 2-3 shards of raw almonds and 1-2 currants/raisins OR scatter shards and raisins in a lined tin/tray or chocoalte bar old like mine (pictured)
In a small saucepan, melt cacao butter. Keep temp under 55C
Add cacao, chaga and maple syrup, stiring to combine well
Let everything cool to 30C, then stir in additional grated cacao butter before pouring into molds/mold
Leave to set on your benchtop, or if a super hot day, place in your fridge until set. Pop out and enjoy! Store in an air tight container for up to 1 week for best freshness (bet it won’t last that long!!)
Recipe by Danielle Shine at http://danielleshine.com/fruit-n-nut-chaga-chocolate/