Mexican Mini Chocolate Cubes (Alkaline, Anti-Inflammatory & Antioxidant-Rich)
- Yield: 12 cubes 1x
Ingredients
1/2 cup cacao powder
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch black pepper
1 pinch fine sea salt
50 grams cacao butter
1/4 teaspoon vanilla extract
25 drops liquid stevia
Instructions
1) In a small mixing bowl, mix together the cacao powder, chili, cinnamon, nutmeg, pepper and salt.
2) Now you need to melt the cacao butter, so put this into a ceramic or glass dish and put over a small saucepan of simmering water, until melted.
3) Once melted, stir this with the stevia into the dry ingredients and stir until smooth.
4) Divide between two lightly greased mini loaf pans and allow it to set at room temperature until firm. Then cut into the size you would like and store in an airtight container at room temperature for up to a week.