Servings: 12

1/2 c nut butter ½ c nut butter
1/3 c coconut oil ⅓ c coconut oil
1/4 c maple syrup ¼ c maple syrup
1/3 c cocao powder ⅓ c cocao powder
1/2 tsp rock salt ½ tsp rock salt
1/2 c coconut flakes ½ c coconut flakes

Melt nut butter and coconut oil in small pot over medium heat, stirring as it melts.
Once melted, remove from heat, stir in remaining ingredients, and taste! Adjust as needed.
Pour mixture into a small dish lines with parchment paper. Spread evenly. Alternatively, you can use molds or mini cupcake holders. Sprinkle with rock salt if desired.
Chill in freezer to set for 15 minutes. Cut and store in bags, serving from freezer.