@AnneBonny, me, too! It took 50 minutes cooking at pressure. Plus, there was no cooking smell, whatsoever.
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Lightly grind the herb, divide it evenly between 2 pint mason jars, add melted ghee, stir & crunchit thoroughly, then put lids on just slightly looser than if you were canning something.
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Place trivet or towel on bottom of pressure cooker, then place jars on top, and fill cooker with h20 until halfway up jars.
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Pressure cook for 50 mins & allow for another 10 minutes cool down.
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Strain. This might take some effort. I strained via wringing through a cheesecloth for a good 20 minutes.
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Ready to use.
Next time, I want to add some craisins or something. Maybe caramel or coconut. This recipe is a great base recipe, so I think anything that won’t clump up the chocolate would work.