Updated: Feb 10, 2019
4 tbsp coconut oil
1 tbsp MCT oil
1/2 cup shredded coconut
4 tbsp cocoa powder
1/2 cup whole cashews
2 tbsp almond butter
Sprinkle of cinnamon
Sprinkle of pink Himalayan salt
What to do:
Chop/smash cashews, set aside.
Melt coconut oil over low heat. As soon as oil turns to liquid form, remove from heat.
Add MCT oil, shredded coconut, cocoa, chopped cashews, cinnamon & salt.
Pour half of the mixture into a glass container, place in freezer for about ten minutes or until solid.
Remove from freezer and coat the top with almond butter. Add remaining half of chocolate mixture. Return to freezer for another ten minutes.
Remove from freezer, cut into pieces with a knife and enjoy! Store in refrigerator.
*The macros I calculated below were after cutting the chocolate into 9 equal pieces. Feel free to play with the serving size/type of nut butter/ spices/nuts used. The possibilities are endless!
Macros per serving
2.7g net cabs
Enjoy!! Omnomnomnomnom :)
*Disclaimer - This post is not intended to promote a specific diet or be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen.