Coconut oil, raw cacao powder, toasted almonds, cacao nibs, honey
1
Add 1/4 cup coconut oil to a sauce pan on low to medium heat
2
Once melted, stir in equal parts (1/4 cup) cacao powder
3
Add honey of your choice (approx 1 TBSP)
4
Stir with spatula until smooth
5
Lay out toasted almonds in ice tray (3-4 almonds per square)
6
Pour chocolate mix over almonds in ice tray
7
Sprinkle with cacao nibs and finish with salt if you’d like (pink himalayan works great)
8
Place in freezer for 20 minutes to set (oh hi Daily Harvest bowls)
9
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