Raw Nori Sheets
1/4 lbs Raw Cacao Butter
1/2 cup Raw Cacao Powder
1 lbs Raw Cacao Nibs/ ground up Whole Cacao Beans
1 lbs Raw Coconut Oil
1/2 cup Chia Seeds
3 Tbsp Maca Powder
1 Tbsp Shilajit
5 Tbsp Coconut Nectar
Himalayan Sea Salt
Melt Cacao Butter in a large bowl at a low temperature; preferably on a double boiler to keep the temperature under 105F and keeping the heat well distrubuted (not direct). When the Cacao Butter is melted, add the coconut oil and melt as well. When both the butter and oil are melted, add the coconut nectar or other sweetener and mix together.
In another large bowl, mix all the dry ingredients, except for the Nori Sheets. We will be wrapping the chocolate in the Nori. Slowly add the liquid to the dry ingredients and mix well. The final product should be a thick consistency.
Lay out Nori sheets, spread about 1-2 Tbsp of the mix onto the Nori Sheet and roll up the mixture. You can experiment with moistening the end that will stick to itself with coconut oil or spreading the chocolate all the way to the sticky end.
Place the chocolate rolls onto a metal sheet or flat surface and place in freezer for 30 minutes. Remove from freezer and cut up the rolls to a truffle size! Enjoy.