Makes 48 squares

 

Ingredients:

2 lb Bright Earth Foods cacao paste
1 lb cacao butter
1/4 cup dark amber maple syrup 2 droppers full of sweet leaf liquid stevia, vanilla creme flavor
2 Tbsp ghee or mct oil 
2 tsp Ceylon cinnamon
1 tsp ground vanilla bean
1/2 tsp nutmeg
3/4 tsp clove
1/8 tsp cayenne or more for added heat
1 tsp fleur de sel (coarse French salt)
Optional Additions:
1/2 cup each dried mandarins, cranberries, pitted medjool dates, toasted nuts (I used pecans)chopped
 

Directions:

Melt cacao in double boiler. Remove from heat when smooth. Add ghee or mct, stevia, syrup and vanilla.
Prepare 9x13 glass dish lining with parchment.
Sprinkle with dried nuts & fruit and evenly sprinkle with spices (holding off on salt)
Pour cacao mixture evenly over fruit, nuts and spices.
Sprinkle with fleur de sel and refrigerate for 2 hours or until solid.
Remove with parchment and cut into small chunks.
Store in fridge.