It sounds a little weird to have a recipe called chocolate base – but this is a very important recipe as so many other recipes that I post will build on this recipe 🙂
2 cups cacao powder
1 Tsp. vanilla extract
1/2 cup coconut oil, melted
1/2 cup cacao butter, melted
1 Tsp. cinnamon
3/4 – 1 cup agave nectar
1 Tsp. sea salt
(I have adjusted this recipe and replaced a 1/2 coconut oil with the cacao butter as I find too much coconut oil overwhelming. I have also given you the option to reduce the sweetness of the recipe with just 3/4 cup agave instead of 1 cup.)
Blend all the ingredients in a high-powered blender (or small processor is fine) – make sure the mixture is well combined.
Pour into a bowl and refrigerate for a few hours.
Makes about 2 cups.
After refrigeration, the base is ready to use in other recipes.
So lovely and velvety!
Giving credit where credit is due…
Slight variations, but based on Jenny Ross and Doreen Virtue’s Chocolate Base recipe in the Art of Raw Food Living.