Ingredients

The following ingredients have 6 Servings
  • 1/2 cup coconut oil, melted
  • 1/2 cup cocoa
  • 4 tablespoons agave nectar
  • 1/4 teaspoon vanilla
  • 2 tablespoons coffee beans (or espresso if you have them)
  • 2 tablespoons pepitas, toasted
  • 2 tablespoons unsweetened coconut flakes, toasted
  • 1/4 teaspoon sea salt

Instruction

  • Mix the coconut oil, cocoa, agave nectar, and vanilla together.
  • Line dish with plastic wrap.
  • Pour chocolate mixture into the dish. I used an 8×8 casserole dish.
  • Sprinkle chocolate with pepitas, coffee beans, and coconut.
  • Sprinkle with sea salt.
  • Place on a flat surface in the freezer for an hour.
  • Remove from freezer.
  • You may need to warm the back of the casserole dish by running it under warm water for 30 seconds or so.
  • Using the plastic wrap, pull it out of the dish and peel back the plastic.
  • Place on cutting board and use a knife to cut into 10-12 pieces.
  • Store in fridge or freezer.