Ingredients:
8 Ounces Of Diamond Nuts Harvest Reserve Walnut Halves
4 Tablespoons Of Ground Up Organic Raw Cacao Nibs
3 Tablespoon Of Organic Dried Shredded Coconut
4 Tablespoons Of Light Roasted Carob Powder
2 Teaspoon Of Organic Cacao Butter
4 Tablespoons Of Artisana Raw Coconut Butter
2 Dash Of Saigon Cinnamon
2 Dash Of Pure Vanilla Extract
4 Tablespoons Of Certified Organic Amber Agave Nectar
1/8 cup Of Powdered Sugar
Information:
Serving Size 8
200 Calories Per Serving
8 Grams Of Fat
Cooking Directions:
For the first step in this chocolaty recipe, you will need to take out a medium to small size saucepan, and heat over medium. Next add into the saucepan the organic raw cacao nibs, the dried shredded coconut, the roast carob powder, organic cacao butter, coconut butter, Saigon cinnamon, vanilla extract, and the amber Agave nectar. Slowly stir these ingredients in your saucepan while heating on medium, until you have a consistent and even chocolate sauce. During this phase of the preparation, you will be blown away by the aroma coming up from this chocolate sauce, it's pure heaven. Once your chocolate sauce is ready, and just slightly bubbling, add in the walnut halves gradually, and stir while they are falling in. Once all of the walnut halves are in the saucepan, reduce the heat to medium low, and stir slowly until the skin of walnuts is covered in creamy chocolate sauce. Next you will want to take out a large baking sheet, and start remove the walnut halves from the sauce one by one, and placing them on the baking sheet. Once you have them all on there, you can spoon the rest of the sauce onto them, until you have completely used it up. Now sprinkle powdered sugar on each walnut, and let them cool for about 3 hours on the kitchen counter. Serve at room temperature with a tall glass of cold Lactose Free Silk Very Vanilla Soymilk.
