• 170g Virgin Coconut Oil
  • 170g cup Activated Pecans, roughly chopped
  • 85g Activated Almond Butter (or nut butter of choice)
  • 170g cup Raw Cacao Powder
  • 170g cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • Pinch of fine sea salt, to taste (we used Mountain Spring Salt)


  • Using a blender, blend together the melted Coconut Oil and Almond Butter.
  • Sift in the Cacao Powder and blend again until combined.
  • Pour in the maple syrup, vanilla and salt and blend until smooth.
  • Stir in the Pecans.
  • Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. Then decorate with finely chopped Pecans.
  • Freeze for about 1 hour, or until solid. Slice into small squares and enjoy!