• 1 cup (200 g) chopped cocoa/cacao butter
  • 3-5 Tbsp (45-75 ml) maple syrup or agave nectar
  • 1/2 cup (48 g) unsweetened cocoa powder or cacao powder
  • Optional: 1 tsp vanilla extract
  • Optional: pinch of sea salt, plus more to taste
  • Optional: cacao nibs for topping


Step 1
Gently melt the cocoa/cacao butter and allow to cool a bit.

Step 2
Sift cacao/cocoa powder into cocoa butter and mix it until velvety.

Step 3
Add maple syrup and stir.

Step 4
Add additional ingredients (optional).

Step 5
Pour into iceblock trays, mini cupcake papers or a large baking tray lined with baking paper.

Step 6
Put in the freezer for a few hours to solidify. Enjoy!

*You will need to keep this in the fridge once ready.