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

1. 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.
2. 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.
3. Pour into the muffin cups and shake a little so the chocolate is evenly distributed and settled.
4. Add to freezer and begin making the top layer.
5. In a medium bowl, whisk together nut butter, coconut oil and coconut milk until creamy and well combined.
6. Pour on top of the chocolate layer, sprinkle with sea salt and add back to the freezer to set for at least an hour.
7. Store in the refrigerator or the freezer.
8. Makes around 8 bites/cups.