• Place nuts in zip lock bag or between cheese cloth, on hard surface and smash with a mallet, creating uneven chunks of nuts.

Melting Cacao Paste

• Melt chocolate: Place shaved cacao butter and cacao paste in a metal bowl, placed on top of a smaller bowl filled with hot water. Stir and let melt. Remove from heat and let cool for a minute.
• Remelt cacao paste and butter mixture. Add coconut oil and sea salt, and stir together. (Reheat water during this process as needed).
• Add Rapidura and mix well. Add maple syrup, extracts, and lecithin, and stir. (Keep on top of hot water while mixing. I check with a candy thermometer and if it goes above 98 degrees at this point, I remove it from the heat.) NOTE: I was experimenting with this and this may not be the best way to temper chocolate..but it seemed come out much better than when I don’t do the heat/remove/heat/remove process. Use whatever tempering process works for you.
• Add smashed nuts, raisins, sunflower seeds, hemp, cherries and coconut. Stir until well coated. Remove from heat and let set a bit.
• Using a rubber spatula, pour mixture onto a cookie sheet covered with parchment or wax paper, and spread about 1/4″ thick.
• Place in freezer to set for about 30 minutes. Remove from freezer and break into chunks. If it still feels sticky and melts easily to touch, sprinkle a bit of grated cacao paste over it. It looks nice and tastes yummy. Store in refrigerator or freezer.

If this is too stiff for you, you can use more coconut oil. I prefer less.