Cocoa hearts for christmas baskets

Coco Hearts, Black and White

Servings: 20 pieces

I found a whole jar of tropical traditions coconut cream in my pantry, and was in the mood for something special. This recipe was inspired by the vivapura website's recipe for white bark.

Ingredients:

1 16oz jar coconut cream/coconut butter (not oil)2 T each-raisins, goji berries, bee pollen, chopped chocolate pieces, shredded coconut1/2 cup chocolate chips, cacao paste or chopped chocolate1/2 tsp vanilla powder and optional mesquite/lucuma powders1/4 tsp each optional spices-cardamom, cinnamon, ginger, coriander
Preparation:
over bain marie, liquefy coconut butter. divide dried fruit, bee pollen and chocolate pieces between prepared mold or individual small shaped molds. add powdered vanilla and pour into molds. refrigerate to solidify. they're beautiful! they're not too sweet, so you could add more powdered sweetener but i don't think i'd use agave because the coconut butter may seize when you mix it in. i didn't try it.to make the dark ones, add the chocolate chipr or chopped chocolate and the spices to the melted coconut butter. pour into molds alone or over dried fruits as well. refrigerate to solidify.