RAW CHOCOLATE FONDUE
By: Avena Staff Member
1 cup Agave Nectar or your favourite natural sweetener
2/3 cup Cacao Powder
3/4 cupAvena’s Coconut Oil, liquefied
1/4 cup almond milk
2 Tbsp. vanilla (preferably alcohol-free)
pinch Avena’s Pristine Sea Salts, finely ground
Directions: In a blender, combine all ingredients EXCEPT FOR AGAVE NECTAR and blend until smooth. Then add Agave Nectar last, and blend for a few minutes. Pour immediately into a stainless steel chocolate fondue fountain (preferably with the temperature setting to off to preserve the vital enzymes in this live food). Be sure to have your chocolate fountain well-leveled before pouring in your chocolate mixture, and adjust if necessary once chocolate is poured in to avoid any gaps in the flow. If you don’t have a chocolate fountain, serve in a fancy glass dish surrounded by fruit. Tip: to liquefy your coconut or cacao butter—simply place in your dehydrator set at 105 until liquefied. Fruit suggestions for fondue: freshly chopped pineapple, bananas, orange slices, apple wedges, and whole strawberries.
Try this recipe just once, you’ll forever be impressed!
Avena’s Raw Super Foods Required: