Gently melt the cacao butter in a medium sized bowl suspended over a pan of hot water.
Stir in the vanilla powder, if using, followed by the cacao powder.
Add the agave syrup, stir and taste. Add more if needed. Stir really well, the recommendation is 100 times, until you have a smooth and glossy mixture.
Using a teaspoon, coat chocolate moulds thickly with just over half of the mixture.
Place in a freezer for 10 minutes to set or a cold place for an hour or so.
Cashew Cream Filling
Drain the cashew nuts and rinse.
Throw into a power blender or food processor (I used my Optimum 9200A) and blitz.
Add 50 ml of the water and the remaining ingredients and blend again until the mixture is smooth and has the consistency of whipped double cream. If it's too stiff, add a bit more water.
Spoon (or pipe) the cream into the chocolate shells, leaving enough space for the chocolate base.
Freeze again for another 10 minutes or so, then cover with the remaining chocolate.
Freeze for further 10 minutes or leave in a cold place for a couple of hours or so to set. Then turn out of the moulds and enjoy.
Notes
I made 24 chocolates and used the remaining chocolate to make 12 chaga chocolates.Substitute agave syrup for sweetener of choice.Use other flavourings instead of vanilla in the actual chocolate. Cardamom and rose are both good.Substitute any superfood powder for the super vital powder. A green one would be fun.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.