Chocolate Bliss Squares

Chocolate Bliss Squares


· Vivapura Raw Organic Cacao Paste

· Vivapura Raw Organic Cacao Butter

· Vivapura Raw Organic Vanilla Powder

· Coconut Secret Coconut Nectar

· Maple Syrup, organic

· pinch Himalayan Pink Salt

· Navitas Naturals Raw Hulled Hempseeds

· walnuts, chopped


Chop equal amounts of the paste and the butter, set aside.

Melt the paste, over warm water (110 degrees). Stir occasionally until it is all melted.

Add in the chopped butter. Stir until melted.

Stir in the vanilla powder and sea salt.

Add the Coconut Nectar and maple syrup to taste. (Taste by dropping a little on the back of your hand!)

Cool mixture to 84 degrees, stirring to keep temperature even as it cools.

Bring the mixture back up to 91 degrees.

Stir in the hemp seeds and chopped walnuts.

Pour into molds.

Refrigerate about 2 hours, or until set.


Amounts of ingredients are not listed. Experiment!

Perfectly tempered chocolate candy should be shiny, glossy and have no grey streaks.

You can actually add in anything you like. Raw nuts of any kind, dried fruit and seeds are all good choices! Additions can be added to the molds and the chocolate poured over them, or stirred in and then poured into the molds at the same time.

DH used a large glass baking dish as a mold. If the temper isn’t right, the chocolate will not pop back out of a rigid mold very easily. You may want to start your raw chocolate adventures with flexible molds, just to make it easier.