Place cashews in a high-speed blender and quickly blend to pulverise them.Step 2:
Add the melted cacao butter and coconut oil and blend till smooth.Step 3:
On slow speed, add the coconut blossom nectar, mesquite powder, lucuma powder and vanilla extract. Take note: over-blending chocolates on high speed can ‘shock’ them and cause the oils to separate from the solids.Step 4:
Pour into moulds and set in the fridge.
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