Author Notes
Hemp seeds, spirulina, and macadamias adorn the raw cacao and hardens into a delicate treat. Bitter but divine. —albjournal
Ingredients
1 cup
raw cacao butter
2 tablespoons
raw cacao powder
1 cup
unsweetened coconut flakes
1 tablespoon
Spirulina
2 tablespoons
hemp seeds
2/3 cup
macadamia nuts
Pinch
himalayan salt
Directions
- Chop macadamia nuts to bite size pieces. Set aside in a bowl.
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Add spirulina, hemp seeds, and coconut to the macadamias and combine well. This is essential so that you can act quick when working with the melted cacao.
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Place cookie sheet into the freezer with a piece of parchment paper on top.
- Fill a small saucepan with water, about 2 inches deep. Place over high heat.
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In a cook-safe bowl, place on top of saucepan and melt cacao butter until a smooth shiny texture.
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Turn off stove.
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Add in coconut, nuts, spirulina and hemp seeds into the melted cacao and mix until all well covered.
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Act quickly as the cacao hardens with each moment.
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Bring out the cookie sheet and transfer mixture quickly onto the paper and spread evenly. Keep mixture close together so that clumps form but are still flat.
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Place in freezer for at least 30 minutes.
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After 30 minutes, bring out the bark and break into bite size pieces.
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Store in an airtight container in the fridge for up to 2 weeks.
