Coyote Mint Chocolates
Coyote Mint Chocolates
Coyote Mint Chocolates
Collect leaves of Monardella villosa in spring or summer, prior to flowering.
1 cup raw cacao butter
1/2 cup raw cacao powder
1/4-1/2 dried and finely ground Coyote Mint leaves
1/4 cup raw, local honey to taste
2 Silicon Molds (available in cooking stores)
Mixing Coyote Mint Ingredients
Method
-Melt cacao butter in the sun. If not preparing raw, melt on low in a double boiler.
-Add cacao powder and stir until smooth.
-Slowly stir in Coyote Mint powder.
-Add raw honey, using more or less depending on desired sweetness, and mix well.
-Spoon into silicon molds and set in freezer for an hour.
-Keep refrigerated or frozen.
Note: Do not consume large amounts of Monardella villosa or Monardella odoratissima if pregnant. Substitute with other species of mint or native edibles.
