From cacao seeds to Salted Peanut Butter Cups to mouth all in about 10 mins. Over a double saucepan, (I put a metal bowl over a pot of simmering water) melt together equal parts of cacao powder and coconut oil (or cacao butter – more expensive but heavenly) and a sweetener like raw agave or honey, rice or maple syrup or coconut nectar to taste. Pour half the mixture into tiny cases. Pop in the freezer for about 10 mins to firm up. Then add some organic peanut or nut butter, then top with the more chocolate mixture, then sprinkle with a little unrefined salt of your choice. (See ‘Salt Week’) Back into the freezer with these little treasures and wait! This is the hardest part about making these. A touch of cayenne is a pretty nice addition if you like a kick with your chocolate. The recipe will be in my new book coming out in November – ‘Janella’s Super Natural Foods’.