1/2 cup coconut oil
¾ cup cacao powder
¾ cup creamy almond butter (or nut butter of choice)
⅓ cup maple syrup, honey, coconut nectar or monk fruit sweetener
1 teaspoon vanilla
⅛ teaspoon salt
1. Line a small baking pan with foil or parchment paper - I used a 9x5” loaf pan for a thick fudge. You can use an 8” square pan if you want thinner pieces.
2. Melt coconut oil in a saucepan over medium-low heat (or in the microwave for about 30 seconds to a minute). Whisk in the cacao powder, nut butter, sweetener (add more to desired sweetness), vanilla, and salt into the melted coconut oil until completely smooth.
3. Pour mixture into the prepared pan. Refrigerate until chilled and firm, about 2 hours.
4. Using a sharp knife, cut into squares. Sprinkle with flaky sea salt if desired or any other toppings—nuts, seeds, cacao nips. Store at cool room temperature or in the refrigerator.