Editor's note: The recipe and introductory text below are excerpted from Charlie Trotter and Roxanne Klein's book, Raw.

Ingredients

　　1 cup raw almond butter, at room temperature

　　1/2 cup maple syrup

　　1/2 cup Green & Black's Organic cocoa powder

　　Seeds from 1/4 vanilla bean

　　1 1/2 teaspoons nama shoyu

　　In a food processor, combine all the ingredients and process until smooth. The mixture will have the consistency of a ganache. Use immediately, or store in a covered container in the refrigerator for up to 2 weeks.

　　Reprinted with permission from Raw, by Charlie Trotter and Roxanne Klein. © 2003 Ten Speed Press