Place all ingredients for the chocolate layers in a food processor and process on high until liquid consistency. Add more water if necessary.

Using a 12-cup silicone nonstick muffin pan, pour the first layer of chocolate, completely coating the bottom, about 1/2 inch. Then place in the freezer to set for about 30 minutes.

In a separate bowl, melt the cacao butter by microwaving in increments of 1 minute. Stop to stir and continue to process until completely melted. Then place nut butter, water or milk, coconut sugar, vanilla extract, and melted cacao butter in a food processor and process on high until liquid consistency, stopping to scrape down the sides when necessary. Add more water slowly, if needed, until liquid consistency.

Pour the middle butter later on the first layer of chocolate, about 1/2 inch, then place back into the freezer for an hour or so until set.

After an hour, evenly place the rest of the chocolate layer to the top to cover the middle layer. Top with goji berries, cacao nibs, goldenberries, mulberries and cacao butter shreds. Then, place back in the freezer to completely set overnight.

Makes 12 Cups


Submitted by Holly Roberto of Nourish Me Daily