Chocolate layer:
- 3/4 cup coconut oil
- 1/2 cup raw cacao powder
- 2 Tbsp. full-fat, canned coconut milk
- 1 – 2 Tbsp. raw honey (you may leave out, or adjust to your liking). You may also substitute stevia if you would like to keep this truly sugar free.
Top Layer:
- 1 cup creamy unsweetened almond butter (or any nut butter of your choosing)
- 1/3 cup coconut oil
- 2 Tbsp. full-fat, canned coconut milk
- Flaky sea salt for topping
- Line a mini-muffin tin with parchment liners. Alternatively, you can use an 8×8 (parchment-lined) baking dish, and you'll cut them into bars.
- In a small saucepan, mix together the coconut oil, cacao powder and coconut milk over medium/low heat and stir until melted. Add the honey or stevia, if preferred.
- Pour into the muffin cups and shake a little so the chocolate is evenly distributed and settled.
- Add to freezer and begin making the top layer.
- In a medium bowl, whisk together nut butter, coconut oil and coconut milk until creamy and well combined.
- Pour on top of the chocolate layer, sprinkle with sea salt and add back to the freezer to set for at least an hour.
- Store in the refrigerator or the freezer.
- Makes around 8 bites/cups.