- 1/3 cup coconut butter
- 3 TB. coconut oil
- 1/2 cup raw cacao powder
- 1/4 cup maple syrup
- 1 tsp. maca powder
- 1 cup raw cashews
- 1/2 cup goji berries
- Pinch of pink Himalayan sea salt
Line a baking sheet with parchment paper and set aside.
Using a double boiler, heat one to two inches of water in bottom pot on medium-high heat until steaming. Place coconut butter and coconut oil in the top half of double boiler. Use a rubber spatula to stir the coconut butter and oil until completely melted and smooth, about 5-6 minutes.
Turn heat to low and whisk in cacao, maple syrup and maca. Next add in the cashews, goji berries and generous pinch of sea salt. Combine well with rubber spatula until cashews are completely coated in chocolate. Remove from heat.
Use a tablespoon to measure out heaping spoonfuls of the mixture onto lined baking sheet, leaving space in between each of them to spread out.
Transfer the sheet of clusters to the refrigerator for at least 30 minutes.
Store in an airtight container in the fridge.