Jason Wrobel teaches you how to make delicious fennel fig chocolates. He starts with 1 ¾ cups of cacao butter and melts it. He the whisks in 1 teaspoon of vanilla beans to the cacao butter. In the food processor he puts in 5.25 ounces of cacao powder and as a sweetener 5/8 cups of coconut palm sugar and 2 scoops of chocolate warrior blend with hemp, cranberry, and peas. Next is a pinch of cayenne pepper, ½ a teaspoon of fennel pollen, ½ a teaspoon of sea salt, 5.25 ounces of cacao powder, 2/3 cups of coconut palm nectar. After that is blended add a ¼ cup of dried figs. He then puts the mixture in a candy mold and that goes into the freezer for an hour.