Ingredients
Instructions
- Using a spoon, blend the coconut butter with the honey or syrup ad mix well. (If the coconut butter is too hard, place it in an ovenproof container and set it in a 250 degree oven for a few minutes until softened).
- Add the vanilla extract, if desired.
- Stir in the cacao or cocoa powder. Mix until smooth.
- Pour into an 8x8 inch pan and refrigerate until firm.
- Cut into 16 pieces and keep cool (living in Vegas, I found that it will melt if left out too long).
- NOTE: You can also use this mixture as FROSTING! Simply use it before refrigeration and it will spread easily!