Make sure you use raw cacao powder as many of the beneficial nutrients are lost when the beans are roasted.
Makes around 12 chocolates
1/2 cup cacao butter
1/4 cup coconut oil
1/3 cup maple syrup
1/2 cup raw cacao powder (don't skimp on quality here!)
2 tsp each of goji berries and cacao nibs for decoration
extra coconut oil for greasing
Grease a mini muffin pan with coconut oil and set aside. Place cacao butter and coconut oil into the top of a double boiler, or a medium bowl over a saucepan quarter filled with boiling water works well too. Have the saucepan on the lowest heat possible and slowly melt the oil and butter. Take off heat, add the maple syrup and cacao powder, whisk until smooth. Pour into the prepared muffin pan and top with goji berries and cacao nibs if using. Set in the fridge or freezer for around one hour. Best kept in the fridge, or the freezer.