3/4 cup raw cacao powder + 1/4 cup

1/2 cup raw cocoa butter
1/2 raw coconut oil
1/4 cup agave nectar
1/4 cup coconut butter
Special Imbolc herb blend:
1 Tbsp dried basil
1 Tbsp dried blackberry leaf
2 Tbsp dried angelica
2 tsp powdered raw vanilla or the insides of one vanilla bean.
Grind the dried herbs + vanilla to a very fine powder. Add in the 1/3 cup cacao powder and mix well. Set aside in a shallow bowl.
In a double boiler, melt down {just barely} cocoa butter and coconut oil. Remove from heat.
Add in raw cacao and agave nectar and whisk thoroughly.
Put in freezer until hardened but workable.
Scoop out little spoonfuls {a truffle scooper is invaluable here, but a tablespoon works too!} and roll gently with your hands – act fast because these melt quickly. Then roll the balls in herbal + cacao blend.
Refrigerate until they set again.
{In the photo, I used molds for chocolates, which you can get from your local craft store. In that case, when you thoroughly blend in cacao and agave, pour chocolate in molds to solidify, and then remove and sprinkle your herbs all over the freshly made chocolate.}

Enjoy the sacred power of cacao and herbs.

Cacao has long been a holder of medicine.
Savor on your Imbolc feast … if you can wait that long.

chocolate hearts