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Ingredients
120 gm raw cacao butter
80 gm raw cacao
100 ml MCT oil (or olive oil)
150 gm medjool dates
20 ml maple syrup (if needed)
A pinch of salt
A couple of drops of Food Grade Rose Essential Oil
2 tablespoons of raw beetroot powder
Method
Melt the cacao butter in a bowl over a pan of simmering water, or in a pan on the lowest setting of your oven.
Blend the dates in with the melted butter and MCT or olive oil, using a handheld food processor or in your blender.
Stir in the raw cacao powder, salt and essential oil until the mixture is smooth and well combined. Taste and if not sweet enough add the maple syrup.
Put in the fridge or leave at room temperature for a couple of hours.
Using your hands roll into small balls, the mixture will soften as you do so. Then roll in the beetroot power for the red coating.
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