Ingredients:

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1/2 cup coconut oil

1/2 cup cacao powder

1/2 cup smooth nut or seed butter, unsweetened

1/4 cup honey or maple syrup

1/4 cup coconut shreds (optional)

1 tsp vanilla extract

dash of salt

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Instruction:

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Melt coconut oil in a sauce pan on low heat. Heat until it's completely clear. Then add the rest of the ingredients, and mix well until nut or seed butter is completely incorporated.

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Pour mixture into a measuring cup to help pour. Then pour into silicone molds, or a small cupcake tray lined with small paper cups. Fill silicone mold up to the top, fill paper cups almost full.

 

Then place in fridge for up to 30 minutes or freezer for 10-15 minutes, until they set completely. Keep chocolates stored in an air tight container in the fridge or freezer.