(Before chocolate is completely set.)

Chocolate is set here, but much darker than shows up in the photo.

Frankly, this is a great chocolate to make when you just want chocolate… forget the nuts & nibs.

Honestly, when you make a raw chocolate treat like this for the first time and experience and fast and easy it is to make something so satisfyingly delicious, you’ll wonder why you ever made those Peanut M&M runs to 7-11.

This particular chocolate is a little different from my other raw cacao recipes… it highlights some awesome Mexican vanilla a friend so graciously gifted me recently (a gigantic quart-sized bottle… can you imagine???), and is nicely salted to offset the sweet. For best results, definitely use the best quality vanilla and naturally mineralized salt you can get your hands on.

And if you have all these good-but-simple things already in your kitchen as staples, this is a no-brainer to whip up on-the-fly. If you don’t have macadamia nuts or nibs, you can use any other nut or seed — and don’t forget Goji Berries. Or you could just eat the stuff off a spoon as soon as it’s mixed up.

I swear to you, it takes probably just two minutes to get to that point. That’s how quick a chocolate-fix this really is. Heh.

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Recipe for: Chocolate-Covered Macadamia Nuts with Cacao Nibs…

Or Just a Quick Choco-Fix On A Spoon

This is not super-sweet. Definitely for dark chocolate-lovers.

• 3 heaping tablespoons chopped raw cacao butter
• 3 tablespoons raw cacao powder
• 2 tablespoons raw cane sugar (rapadura)
• 1/2 teaspoon quality vanilla
• 1/8 teaspoon quality natural salt, such as Himalayan Crystal salt
• less than 1 cup raw macadamia nuts, with the remaining cup filled with quality cacao nibs (naturally sweet, not sour and tannic as lesser quality nibs can be)

Melt the cacao butter halfway over heat, then take off heat and finish melting. Add remaining ingredients except macadamias & cacao nibs and stir until combined. The sugar will remain granular and will not dissolve.

Add the macadamia nuts and the cacao nibs and stir to combine. Scrape out onto plate and put into freezer to firm up. After a few minutes (about halfway through firming), take out and stir, then return to freezer until completely firm.

Remove from freezer and break into pieces. Does not need to be stored in the freezer or fridge — the cacao butter will hold its firmness. [/private]