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Raw Chocolate Recipe by Kate Magic

Equipment needed: blender and silicon mould

This is a very exciting recipe, for those who are ready to take it to the next level. We used to make a double-layered chocolate bar called SuperMagic, with a layer of white chocolate and a layer of dark chocolate. This is a variation on that; if it’s too mind-boggling for you, you could just try making one of the layers, they work well individually as well.

Melt the cacao butter in a heat-proof bowl stood or in a saucepan of simmering water. It should take 10 minutes, don’t rush it. Once it's runny, stir in the lucuma, hemp seeds, caramel, he shou wu, and honey. He shou wu is a Chinese herb which is a tonic and very uplifting, it won't affect the taste if you miss it out, but if you can get some I recommend it, it goes brilliantly in chocolate. Stir all the ingredients together and pour into a medium sized tray, smoothing it down as you go. Silicon molds are best as they are easy to turn the chocolate out from, but if you haven't got one, line a normal baking tray with greaseproof paper or aluminium foil.

To make the top layer, melt the coconut oil in the same way as you just melted the cacao butter (coconut oil takes about 5 mins as it has a lower melting point). Grind up the cacao nibs and gojis in a high power blender or coffee grinder. Put the melted oil, nibs, gojis, cane juice crystals, vanilla (and the Etherium Gold and Blue Majik if you are using them), and blend until it's a thick smooth cream. Pour it over the first layer and put it in the fridge to set.

After about two hours (less in a silicon mold), it should be ready, turn it out of the tray and cut into cubes, six across by five down. If you haven't already got a secret spot in the fridge (behind a large jar of gherkins for example), for hiding away your own private stash of chocolate before everyone else eats it, you may want to create one on this occasion.

Total time: 40 mins

Makes 30 pieces