Chocolate is delicious. RAW chocolate is THE BEST!
Audrey is THE BEST!!!
The last two years, let’s all face it, have NOT been the best.
Especially for small, artisan, craft, and cultured businesses.
Even large chain organizations, restaurants, etc. have had to make cuts, shut down, file bankruptcy, etc.
It’s the pits. But, we’re in this together, right?
So, since we all love chocolate, sweet treats, and gifting ourselves a sense of joy and wellness – let us pass along the joy – pay it forward, and lend a helping hand.
Audrey, the true gem of a human being that she is – has generously put her WHOLE heart into her business, Righteously Raw, for over a decade. I’ve been following her for so long, and fell in LOVE with her, her story, and her products from the very beginning. I will always and forever be a fan.
COVID struck hard.
Let’s pay it forward, and lend her a hand in any and every way. Let’s BUY some RAW chocolate. NOW!
Eat it RAW, bake some recipes, smother the chocolate all over your body. Just do it.
Audrey in an angel, a genius, a splendid soul.
You know you want some chocolate and some goodness in your life.
Buy some Righteous Cacao Healthy Chocolate for yourself and gift it to others.
And, enjoy some Synergy Spice Raw Chocolate Cookies.
And, when you visit the site to buy some chocolate and support this magical human being, guess what – she has a special offer for you:
Please use coupon code “WELCOME20” at checkout and take advantage of this discount, We know you will love our healthy chocolates.
Synergy Spice Raw Chocolate Cookies
1 stick butter, room temperature (8 Tbs.)
1 14-oz can sweetened condensed milk
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. sea salt
2 cups all purpose flour
8 oz. Righteous Cacao Synergy Spice RAW Chocolate, chopped (about 2 cups)
Preheat the oven to 350 degrees.
In the bowl of a stand mixer, beat together the butter and sweetened condensed milk until smooth. Add the baking soda, baking powder, vanilla, and salt. Beat again, until creamy. Add the flour, 1/2 cup at a time, and mix until the dough is “cakey” – meaning, still a bit wet.
Fold in the chocolate pieces.
Line cookie sheets with parchment paper and scoop 1″ sized mounds on to the parchment.
Flatten the mounds with the back of a parchment lined juice glass.
Bake the cookies for 12-15 minutes, until just golden brown around the edges.
