1 cup cacao butter (chunks or buttons)
6–7 tablespoons cacao powder (unsweetened)
1 teaspoon vanilla extract
2 tablespoons maple syrup or another sugar-free sweetener
¼ cup toasted shredded coconut
1 tablespoons chia seeds
½ cup macadamia nuts
Place a heat resistant bowl over a pan 1/3 full of water. Bring the water to a gentle simmer. Place the cacao butter in the bowl and once melted, add the cacao powder, vanilla, maple syrup and gently stir for 2-3 minutes. Remove from heat.
Place a frying pan over high heat for 2 minutes. Remove from heat and add the coconut. Toss until lightly toasted. You could also keep the pan over very low heat for this.
Add the coconut, chia seeds and macadamia nuts to the chocolate mixture and stir. Pour into fun-shaped moulds or regular ice cube moulds. You could also line a flat baking sheet with parchment paper and fold the edges up, then pour the mixture to make chocolate bark.
Chill for 1 hour in the fridge.
**Recipe via cookedandloved.com