CBD oildosage according to package directions (optional)
Flaky sea saltchopped hazelnuts, chopped almonds, chopped pistachios, rose petals, and/or dried fruit, for topping (optional)
Instructions
In preparation for setting the chocolate, take out a small baking sheet, plate, or container that’s around 6 x 6 inches (I use a plastic takeout container). Anything that is roughly this size with a rim or sides will work. Line it with parchment paper.
In small saucepan, melt coconut oil over medium heat. Remove from heat and add maple syrup, almond butter, cacao powder, vanilla, maca, and CBD (if using). Whisk until smooth and combined.
With spatula, spoon chocolate mixture into prepared vessel and smooth it out until it’s about 1⁄2 inch thick. Add any desired toppings. Place into freezer on a flat surface and freeze for at least 30 minutes, until solid. Use a large knife to cut it into squares, or roughly break up into pieces with your hands.
Store in an airtight container in freezer for up to 6 months. Take out a piece anytime you need a divinely chocolatey mood boost.
Recipe Notes
Per serving (if serving 6): 297 calories; 6 g protein; 23 g fat (15 sat fat); 18 g carbs (7 g sugar, 6 g fiber); 10 mg sodium