Super Cashew Mocha Candy Rounds

Inspired by Naked Chocolate…

1 cup and 2 scoops raw cacao powder
4 cups raw cacao butter (shaved or melted)
½ cup raw carob powder
½ cup raw agave nectar
2 tsp maca powder
2 tsp mesquite powder
2 tsp lucuma powder
3 emptied capsules Fo Ti-Sho
3 handfuls raw cacao nibs
1 cup ground raw cashews
4 spoonfuls coconut oil
2 spoonfuls organic maple syrup grade B
2 droppers chocolate flavored SweetLeaf Liquid Stevia
1 tsp organic vanilla extract (non alcohol)
dash ground cinnamon
dash ground cayenne pepper
dash ground vanilla powder

Place 1 cup of raw cacao powder in a food processor, and set the additional 2 scoops aside for later. Add the ground cashews, and remaining ingredients to the food processor. Mix ingredients very well until creamy. Mixture will not be smooth, but will be very creamy. Remove from food processor and place in a mixing bowl. Add remaining 2 scoops of raw cacao powder and mix well. Pour into silicon baking molds or in candy molds of choice. Cover with plastic wrap and refrigerate for 1 hour or more.

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