Raw Chocolate Cacoa Sauce

1 cup raw cacoa beans, powdered in high speed blender
1 - 1 1/2 cups agave nectar
1/2 cup raw cacoa butter
salt to taste

Powder cacoa beans in high speed blender (or coffee grinder) and set aside. Add agave and cacoa butter and blend until butter has melted. (5 minutes or more) Add cacoa powder and blend until mixed. Check seasoning and add salt.

Keeps at room temperature, but will harden. To soften, place in dehydrator for a few hours. Alternatively, in a bowl within a bowl of warm water, stirring until all sauce is warmed.

Add a touch a vanilla extract for a vanilla-chocolate sauce. Add a touch of peppermint extract for a chocolate-mint sauce.

Maple-Cacoa Fudge Roll Up

meat of 1 young coconut
2 tablespoons maple syrup (or agave)
2 tablespoons almond butter
1/2 tablespoon raw cacoa powder
dash of sea salt

Blend coconut meat in Vitamix until smooth. (You may want to make more than one or two of these.) Pour evenly on teflex lined dehydrator sheet. Dehydrate until dry, but pliable.

Mix maple syrup, almond butter, cocoa and salt until combined. Spread onto coconut meat wrapper and roll up. Stick some banana or strawberries in there if you like. Eat!