Makes 9 Freeze and Bake Poddies | Prep 20 minutes
- 160 g (1 1/4 cups) cacao butter chips
- 120 g (1 1/4 cups) raw cacao powder
- 125 ml (1/2 cup) agave syrup
- 1 tbsp vanilla essence
- 60 g (1/3 cup) buckwheat kernels, raw
- 60 g (1/3 cup) walnuts
- 40 g (1/3 cup) goji berries
- 65 g (1/2 cup) cranberries, dried
- 55 g (1/3 cup) chia seed
The ingredients in italics are variable. You can substitute them with any nut, berry, dried fruit, or seed in roughly the same quantity.
Place a pan with about 3 centimetres of water on a stove. Put cacao butter chips into a heatproof bowl and set bowl in the water. Bring the water to a simmer then turn off the flame and let the cacao butter sit until it has melted.
Stir frequently and add maple syrup and vanilla essence. Remove pan from heat.
Use a food thermometer and stir in raw cacao powder at roughly 55 C.
Chocolate is very delicate and can become lumpy or grainy if overheated. Avoid all contact with water as the chocolate will seize.
Add walnuts, buckwheat kernels, goji berries, cranberries, and chia seeds to poddies. Stir to combine. Pour chocolate over and mix with seeds.
Chill in fridge for at least one hour before serving.
Store in an airtight container in the fridge for up to four weeks.
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