INGREDIENTS
Chocolate layer:
- ¾ cup coconut oil
- 1 cup raw cacao powder
- 2 tablespoons full-fat canned coconut milk
- 2 tablespoons coconut nectar
- 1/4 of a teaspoon of cayenne pepper
Almond Pecan layer:
- 1 cup creamy almond butter (or any nut butter)
- ⅓ cup coconut oil
- 2 tablespoons full-fat canned coconut milk
- 2 tablespoons coconut nectar
- 1 teaspoon of vanilla
- 1/2 teaspoon cinnamon
- ½ teaspoon sea salt
DIRECTIONS
- Line a bread pan with parchment paper (this step is important to allow of easy removal of the bars.)
- In a small saucepan, mix together the coconut oil, cacao powder, coconut nectar, cayenne and coconut milk over low heat and stir just until combined
- Pour into the lined bread pan and move around so the chocolate is evenly distributed
- Add to freezer and begin making the almond pecan layer
- In a medium bowl, whisk together nut butter, coconut oil, coconut nectar, cinnamon, vanilla and coconut milk until creamy and well combined
- Pour on top of chocolate layer, sprinkle with pecans and sea salt then return to freezer for about an hour
- Remove the bars by pulling up parchment paper from bread pan and slice into pieces
- Store in freezer for up to a month
