Ingredients

The following ingredients have 12 Servings
  • 1/2 cup refined coconut oil, melted or softened
  • 2 tablespoons cocoa powder
  • 2 tablespoons agave nectar
  • 1/2 cup natural peanut butter
  • 1/4 cup brazil nuts, chopped

Instruction

  • Whisk together the coconut oil, cocoa powder, agave nectar, and peanut butter.
  • Place the silicone candy molds on a cutting board or baking sheet so you can easily transfer them to the fridge.
  • Divide the chocolate among the molds and sprinkle the top with whatever toppings you want. This step is optional but adds a fun crunch. I used brazil nuts.
  • Transfer to the fridge for a couple hours until they harden.
  • Store in an airtight container or baggie in your fridge!