Ingredients:
- 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
Method:
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.
