For the past few weeks I have been missing in action. Although I have not posted doesn’t mean that I have not been working and creating. First I celebrated my birthday, travelled to Houston and just plain took some time to share with friends and family.
Now I’m back and I figured you would forgive me if I came back with something sweet. Yesterday at Sevananda, everyone who had one of these sweet treats absolutely loved it. I had to work for this one though because the store didn’t have any cacao nibs in stock. So I had to peel cacao beans. If you have never peeled cacao beans, please note that it is no easy task. I could not soak them first (which makes peeling easier) because I wanted to process into a powder. And wet beans do not make a powder. Anyway once I had the cacao beans peeled, I was able to whip up the treat in less than five minutes. So my advice is this…make sure that you have cacao nibs before planning to prepare this recipe. Here we go…
Pistachio Goji Chocolate Bar by Chef Joi
2 c Cacao Nibs
2 c Coconut Oil
1 c Agave Nectar or Raw Honey
1 T Maca Powder
½ c Goji Berries
½ c Pistachios
½ c Raisins
Process cacao nibs into a fine powder. Place coconut oil in a glass or metal bowl and hot water in another bowl. Place coconut oil bowl in the other with the hot water and stir until melted. Add cacao nibs powder, sweetener and maca podwer to melted oil and stir until well blended.
Spread chocolate on a cookie sheet with lifted edges lined with wax or parchment paper. Drop pistachios and raisins and allow to settle. Place cookie sheet in freezer for at least 30 minutes or in the refrigerator for at least an hour. The amount of time required will depend upon the thickness of the chocolate. Once set, cut into bars or break apart. En-Joi