• 1 Part melted Cocao Butter (or coconut oil)
  • 1 Part Cocao Powder
  • 1 Part Agave or Maple Syrup (warmed to the same temp as cocao butter)

Pinch of fine ground celtic or sun-dried sea salt. Stir and pour into small candy cups 1/3 full.

  • 1/2 Cup Raw Jungle Peanut Butter (or raw almond butter)
  • 1 TBSP Nutritional Yeast and Pinch of Sea Salt (if using peanut butter)

Mix and dollop in the center of the melted chocolate mixture. Ppour remaining chocolate on top of each cup. Refrigerate until hard.