Who needs that bloke called Terry when you’ve got these little beauties?..
Grate the cacao butter either in a food processor or by hand. Melt in a bowl placed in another bowl filled with boiling water (this will gently melt the cacao butter, and it shouldn’t go over 115 degrees F). Melt the coconut oil and agave the same way in a separate bowl. Once melted mix the cacao butter with the coconut oil and the agave. Add the cacao powder, vanilla, salt and orange oil. Gently mix everything together (this is very enjoyable and yes, you can lick the spoon). If you are making the Raw Chocolate Truffle Pie, retain 1/2 cup of the melted chocolate and pour the rest into heart shaped silicone ice cube trays (if you are not making the pie, just pour it all in!) Leave for a couple of hours to set in the fridge. When set, you will easily be able to pop them out of the moulds. Pour the remaining chocolate over the already made Raw Chocolate Truffle Pie and leave to set. Then go to the post title Vanilla Cashew Custard, for the third and final instalment of the Raw Chocolate Pie Trilogy!
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