2 cups of ground almonds
1 cup of raw cacao powder
1/2 cup of raw cacao butter (once melted)
1/4 cup of agave syrup
1/2 cup of cashew butter
1 heaped tsp vanilla bean paste (or essence)
Place the ground almonds and cacao powder in a blender and blend for 30seconds until combined. Put the cacao butter into a bowl and place on top of a pan with simmering water until melted (Bain Marie). While the cacao butter is melting add the cashew butter, syrup and vanilla to the blender and mix again until combined. The mixture should be starting to look moist. Finally, add the melted cacao butter and blend again. The perfect mixture will just come together in the blender as one big ball of yummy mouldable dough. If the mixture seems a little crumbly, then add a little more cashew butter. If the mixture seems a little wet, don’t worry they will set in the fridge after about 30 minutes. You can eat these straight away then they can be stored in the fridge. They will keep for weeks but I doubt they will last that long.