- 1 cup coconut oil
- 1/4 cup cocoa butter
- 1 cup raw cacao powder
- 1 Tbsp Dr. Cowan's Garden Ashitaba Powder
- 1 to 2 Tbsp maple syrup (optional)
- 1 tsp vanilla extract
- Pinch of sea salt
In a small, heavy saucepan on lowest heat, melt coconut oil and cocoa butter. Slowly whisk in cacao powder, Ashitaba Powder, maple syrup (if using), vanilla and sea salt. Stir till blended.
Pour mixture into ice cube trays and refrigerate till hard. Remove the individual chunks to a container, cover, and keep refrigerated.
See also: Ashitaba-Peach Parfait Recipe