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Navitas Naturals Cacao Paste Navitas Naturals
Cacao Paste

With its rich chocolate aroma, Navitas Naturals Raw Cacao Paste takes any chocolate confection to the next level. Made from cold-milled whole cacao beans, this raw cacao paste can be used just like baker's chocolate - just add sweetener to craft the chocolate experience of your dreams. Cacao has been enjoyed for its healthful and invigorating properties in South American cultures for thousands of years, and Navitas Naturals Cacao Paste is a decadent new way to enjoy this power food of the ancients.

Navitas Naturals cacao beans are hand selected for quality, partially fermented to alleviate bitterness, and processed at low temperatures for maximum nutrient retention. Once extracted from the pod-like fruit, purified water is then used to cleanse the beans. The whole beans are peeled and cold-pressed to form a paste, which is the concentrated liquor. Navitas Naturals Cacao Paste contains only 100% pure cacao that is certified organic, kosher, gluten-free, vegan, and raw.

For a truly versatile cacao experience, simply add sweetener to Navitas Naturals Cacao Paste and use it as you would conventional baking chocolate to create creamy, smooth and oh-so-chocolatey desserts, drinks and confections.


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Mexican Chocolate Maca Bark

1/2 tsp ground Cinnamon Powder
1/4 tsp ground Cayenne
2/3 Cup Navitas Naturals Cacao Liquor/Paste
2 Tbsp Navitas Naturals Maca Powder
4 Tbsp Navitas Naturals Coconut Palm Sugar

Use a double boil method to melt the chocolate: heat a large pot of water to a near boil. Float a smaller, empty pot inside the hot water pot, which will warm the small pot's surface. Place the cacao liquor shavings inside the small pot to slowly melt into a liquid.
Once melted, mix in the remaining ingredients until combined, and allow to gently cook for 2 minutes, stirring constantly.
Remove chocolate mixture from the pot and spread evenly onto a large plate, in about a 1/4 inch layer. Place plate in the freezer for 30 minutes or until chocolate is completely hard. Snap into pieces and serve.
NOTE: Chocolate will remain hard at a "cool" room temperature, and will soften when warm. For best results, keep refrigerated until ready to enjoy. Yield: 6

Mayan Chocolate Torte

1 Cup raw Pecans
2 large Medjool Dates, pits removed
1/2 Tbsp Maple Syrup
2 tsp Navitas Naturals Lucuma Powder
1/4 tsp Nutmeg Powder
pinch Sea Salt

1 Cup Cashews
1/4 Cup Medjool Dates, pits removed (about 3-4 large)
1/2 Cup Navitas Naturals Cacao Paste, chopped into fine shavings
2 Tbsp Maple Syrup
1 Tbsp Vanilla Extract
2 tsp Cinnamon Powder
1 tsp Chili Powder*
1/8 tsp Cayenne Powder

2-3 Tbsp Navitas Naturals Cacao Nibs

*Be sure to use a pure chili powder containing nothing more than chili, and not a "chili blend," which can include savory spices like garlic powder and salt.

To make the crust:
In a food processor, blend the pecans, dates, syrup, lucuma powder, nutmeg, and sea salt together until mixed into a textural meal. Divide the contents into 2 miniature 4.75 torte pans. Press firmly into the bottoms and the sides of the pans to distribute evenly and form a torte shell.

To make the filling:
Soak the cashews for 30 minutes in filtered water, then drain and rinse. Soak the Medjool dates in 1/2 cup filtered water for 10 minutes; then remove and reserve the soak water.
Using either a double boiler method, or heating a pan on the lowest heat, gently melt the cacao paste shavings into a liquid - be careful not to burn the chocolate. Transfer the melted cacao to a food processor, and add the cashews, dates, maple syrup, vanilla, cinnamon, chili, cayenne, and 1/3 cup of the date soak water. Blend very well, for several minutes, to ensure the mixture is as smooth as possible.
Carefully transfer the chocolate filling into the torte pans, smoothing out the top using an offset spatula. Garnish with cacao nibs. Refrigerate for a minimum of 30 minutes in the refrigerator before serving to fully set.
Yield: 2 X 4.75" Tortes

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