Ingredients

• 100g Coconut oil

• 70g Ghee, preferably grassfed

• 70g Cacao butter

• 35g Plant protein of choice

• Sweet Monk drops, or liquid stevia

• 150g Natural peanut butter, be sure to substitute hazelnut/almond/cashew butter in case of allergies or nightshade sensitivity

• 15g Maca powder

• 50g Raw cacao powder

Directions

Melt ghee, coconut oil and cacao butter on low – ensure pan is completely dry prior to use. Once melted, turn off heat and add sweetener to taste. Slowly incorporate cacao and protein power – adding peanut butter last. Pour chocolate into mold of your choice. If you don’t have any molds at home, I recommend a clean ice cube tray OR you can pour into a sheet pan and break up chocolate into small pieces after it has set. Place in fridge or freezer until solid; keeps in fridge 4-5 days in a sealed container.