DIY Try: Delicious Freezer Chocolate with Marzipan Filling

1 cup cacao powder (sifted to remove lumps)

1/4 cup carob powder (sifted to remove lumps)
1/4 cup cashew butter
1/4 cup maple syrup
1/2 cup coconut oil (warmed to clear liquid at room temp)
1 teaspoon vanilla
Mix in bowl, pour in mold or dip things like fruit in it and put in freezer. Ready in one hour.

Marzipan
1 1/2 cups almond meal
1/4 cup maple syrup

Grind almonds into a fine power in a coffee grinder to make the almond meal. Then mix with the maple syrup and knead into dough.  You can eat immediately or use it as a filling for the chocolate that has hardened.  Stores in refrigerator for long time.  For a whiter-looking marzipan, use skinned or blanched almonds.

Note: This chocolate gets hard within 30 minutes of being in the freezer.  It can be kept in the freezer indefinitely, but needs to be eaten right away when taken out because coconut oils melts at room temperature.  Pure raw coconut oil is really good for you.

Visit www.loveonaplatebook.com for more info on this book and authors Cara Brotman and Markus Rothkranz.
Reprinted with permission of the publisher from LOVE ON A PLATE: The Gourmet UnCookbook by Cara Brotman and Markus Rothkranz. Copyright (c) 2014. Photo credit :  (c)Markus Rothkranz from LOVE ON A PLATE by Cara Brotman and Markus Rothkranz.