- ½ cup of virgin coconut oil, melted
- ½ cup of cacao powder (raw is best)
- ¼ cup of natural almond butter (or other nut butter)
- 1 tbsp of pure vanilla extract
- ¼ TO ⅓ cup of pure maple syrup (use erythritol or preferred low-carb sweetener for keto)
- Pinch of sea salt
- ¼ Cup + 2 Tbsp of coconut oil
- ½ Cup of coconut butter
- ½ Cup of tahini
- 1 Tbsp of pure vanilla extract
- ½ tsp of sea salt
- 3 Tbsp of swerve or other granular sweetener
- Start by melting coconut oil. You can do so in a pan, or a double boiler.
- Poor melted oil into a mixing bowl and gradually add each ingredient, making sure to incorporate it well before adding the next.
- Once all ingredients are mixed and your chocolate mixture is nice & smooth, pour or scoop into a silicone mold, only filling up half of each mold. Place in the freezer and allow mix to set, usually about 2 hours.
- Begin by melting coconut oil in a saucepan, then add remaining ingredients and mix with a spatula until smooth and uniform. Use low heat for this, or even better, use a double boiler, otherwise the coconut butter will burn.
- Once the chocolate layer has hardened, pour the tahini mixture on top. Place in the freezer and allow to set for at least 2 hours.
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