RACHEL SKLAR RECIPES

Steps:

• Bring a pot of water to a boil. Place raw cacao butter in a glass bowl over boiling water and melt.
• Remove from heat and stir in maple syrup and protein powder. Using a candy mold, fill each one to the top and add nuts, seeds, coconut, fruits, chocolate, or cocoa powder.
• Place in fridge overnight or until set (6–7 hours). Remove from mold and enjoy. Return to fridge if there are leftovers.
• After stirring in the vanilla Sunwarrior protein and maple syrup,
• I divided the melted chocolate into four separate bowls
• The first bowl I added 2 tbsp raw cacao powder. I stirred it until it was completely smooth.
• In the second bowl, I added 1/3 cup chopped peanuts.
• In the third bowl I added fresh blueberries.
• In the fourth bowl, I added 3 tbsp unsweetened coconut and chocolate shavings.
• I greased four candy mold trays with coconut oil so that each chocolate will glide out with ease.
• My molds yielded eight per tray. 
• I poured each chocolate mixture into their individual trays. I placed them in the fridge for a few hours and voila, protein chocolates.

Steps:

• Blend pecans, dates, and cinnamon together in a food processor. Mix for 30 seconds. If the mixture is too dry, add 1 tablespoon maple syrup. Remove from food processor and press mixture down onto a parchment paper lined baking tray. Place in fridge for 30 minutes. Cut out as many portions of the crust as you can using your 4 inch cookie cutter. It should yield about six.
• Blend avocados, cayenne, cocoa powder, and maple syrup together. Blend until completely smooth. Top each tart with ganache and place in fridge.
• Right before serving, mix chia seeds, water, and orange water together in a small bowl. Let this sit for 2–3 minutes.
• Remove from fridge and top with chia gel, cayenne pepper, and garnish.