Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.
Recipe information
Yield
Yield: 2 cups
Ingredients
1 cup raw almond butter, at room temperature
1/2 cup maple syrup
1/2 cup Green & Black's Organic cocoa powder
Seeds from 1/4 vanilla bean
1 1/2 teaspoons nama shoyu
Preparation
In a food processor, combine all the ingredients and process until smooth. The mixture will have the consistency of a ganache. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.
Reprinted with permission from Raw, by Charlie Trotter and Roxanne Klein. © 2003 Ten Speed Press
