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1 cup cacao paste (or ceremonial cacao)
1/three cup cacao butter
1/three cup crunchy almond butter
2 TBS maple syrup (or extra when you prefer it candy)
Optionally available: Add 1 scoop Bulletproof Mitosweet sweetener (can substitute with Monkfruit or Xylitol)
1/four tspn salt
Soften the cacao butter and cacao paste in a double boiler (merely a bowl that sits on prime of a saucepan with some water).
Place the melted cacao butter and paste right into a blender, and add the remainder of the components.
Mix till clean.
Let the mix sit for 15 minutes earlier than you pour it into molds.
Pour into molds (we love these moon molds) and sprinkle together with your favourite toppings.
Topping concepts: goji berries, mulberries, roasted cashews, cacao nibs, hemp seeds. Get inventive!
Place the molds right into a fridge or freezer for at the least an hour (or till you possibly can now not wait).
Retailer within the fridge in an hermetic container, until you eat them abruptly. #oops