|1⁄2||c||cacao nibs (finely ground in coffee grinder)|
|8 1⁄2||oz||cacao powder (weight)|
|1||c||dried raspberries (broken into small pieces)|
|1||c||coconut syrup (this is also called coconut sap and coconut nectar)|
|3||vanilla beans (scraped insides only)|
- Melt the cacao butter in a double boiler and then pour into a blender.
- Slice the vanilla beans in half lengthwise. With a spoon, thoroughly scrape the insides of the beans and add to blender.
- Blend until vanilla is totally broken down and mixture feels warm.
- Pour into a large mixing bowl and stir in the salt, coconut syrup, and almond butter by hand.
- Grind the cacao nibs in a coffee grinder until finely ground. Add to the large mixing bowl along with the cacao powder.
- Break up the dried raspberries into small bits and fold into the mixture.
- Stir by hand until smooth and there are no pockets of cacao powder.
- Line a baking shet or pan with heavy waxed paper (8x8x2 inch is ideal)
- Transfer mixture to the baking sheet or pan and use a spatula to get a smooth top.
- Set in the fridge or freezer until fudge becomes hard. This will take about 20 minutes.
- Remove from the fridge or freezer and cut into the size and shapes you choose.
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