Yield: 7 servings
Serving Size: 1 cup
Prep Time: 5 min
Cook Time: 10 min
Chill Time: 1 hr
2 Heka Good Chocolate Sea Salt Bars
¼ cup sugar-free chocolate chips (such as Lily’s)
1 tablespoon coconut oil
1 tablespoon shredded coconut
1/3 cup coconut butter (or peanut butter)
2 tablespoons Lakanto or Swerve Sweetener
2 tablespoons coconut oil
3 tablespoons coconut flakes
Tiny pinch of sea salt, optional
1. Chop up the Heka Bars into small pieces. Add to a small pot with chocolate chips and oil. Heat
over low until melted, stirring often. Mixture will not be entirely smooth, which is totally fine!
Stir in coconut and divide among 7 silicone muffin cups. Press down firmly.
2. Clean out the pot and use again to melt the coconut butter (or peanut butter or combo of the
two), sweetener and oil. Melt until smooth. Spoon into each cup covering the chocolate layer.
Top with coconut flakes, or more chocolate chips, if desired. Sprinkle with salt, if using.
3. Freeze for an hour or until firm. Let sit for 5 minutes before eating to soften. Store remaining
cups in freezer or fridge.