60g cacao butter
1/4 tsp vanilla powder
1 tbs raw organic coconut oil
2 tbs raw macadamia butter
2 tbs raw dark agave
1/3 cup raw cacao powder
1 cup freshly frozen mango, diced
1/2 cup frozen blueberries
Melt cacao butter with vanilla powder and coconut oil in a glass bowl over another bowl of boiled water.
Remove from heat, whisk in macadamia butter, agave and cacao powder.
Line a glass dish with greaseproof paper and squander frozen fruit into the base.
Drizzle raw chocolate on top. Chill one minute in freezer. Serve.
Abigail O’Neill’s e-book “Model Chocolate” is available from: [http://www.abigailoneill.net/ |www.abigailoneill.net|popup=true] and www.scribd.com for $25.
“Model Chocolate” is made up of 70+ super-easy, mostly raw, sugar free, gluten free and dairy free chocolate recipes.
The e-book will be followed by a print edition in early 2013.
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