Plum Choc Spread

This slightly unusual plum jam is full of goodness with seasonal plums and the raw decadence of cacao which is full of wonderful antioxidants.

Ingredients:

2,5 kg ripe plums 

4-6 tbsp raw cacao 

2 tbsp The Muse

1 tsp coconut sugar (optional)

Cut the plums in half and remove the stones. Put them into a big pot, add a splash of water and cook on middle heat until they release their juices and break down a bit. 

To add raw cacao and The Muse, take a small pot and a whisk. Put a couple of tablespoons of plum mixture into the small pot, add 3-4 tablespoons of raw cacao along with 2 tablespoons of The Muse powder and whisk until it dissolves. Pour the mixture back into the big pot, stir and make sure to taste it to see if it is chocolatey enough. In case it is not, repeat the procedure. 

Add coconut sugar to taste. The amount of sugar you need will depend on the ripeness of the plums. If the plums are ripe, you may not need any sugar at all.

Put the pot back on low heat and let it simmer until the plums reach the desired consistency and thickness. We usually cook it (them?) until creamy, which would take about 25-30 minutes, but it is equally tasty with chunky bits of plums as well.

Put the plum choc into clean jars while it is still hot and close the jars. 

In case you find it difficult to remove the stones, simply cut the plums in half and place on a tray with parchment paper. Bake in oven for 20 min by 180 Celcius. This will make it easier to remove the stones. Also, it will make the plums soft and juicy and brings out more flavor.