Ingredients

• 1 cup coconut oil
• 1 cup unsweetened coconut butter
• 1/2 cup raw cacao powder
• 1/4 cup almond butter
• 1/3 cup powdered monk fruit sweetener
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt
• 1/2 cup unsweetened shredded coconut
• Optional garnish: flaky sea salt and cacao nibs

Instructions

1. Add 1 cup coconut oil and 1 cup coconut butter to a saucepan over very low heat. Stir slowly until silky smooth.

2. Whisk in the 1/2 cup raw cacao powder, 1/3 cup monk fruit sweetener, 1 tsp vanilla extract, and 1/2 tsp sea salt until the mixture becomes glossy and thick.

3. Fold in the 1/2 sup of shredded coconut and /4 cup almond butter while keeping the texture smooth

4. Fold in the shredded coconut while keeping the texture smooth

5. Pour the mixture into the parchment-lined pan and spread evenly with a spatula.

6. Sprinkle the top with additional shredded coconut, 1/2 tsp flaky sea salt, and cacao nibs if desired.

7. Transfer to the freezer for 45–60 minutes or refrigerate for 2–3 hours until firm.

8. Remove from the pan and cut into clean square pieces.