“Hey, I have some chocolate in my house. Wonder what I could do with it.”
Well… this was done on the fly and it came out really really well. Store these treats in the freezer and enjoy responsibly.
- 2 4oz bars of Ghirardelli baking Chocolate
- 2 tbls almond butter
- 2 tbls coconut oil
- 2 teaspoons of vanilla
- ¼ cup agave nectar (or more if desired)
- ½ cup of pumpkin seeds
- ½ cup raw jungle peanuts
Place chocolate, coconut oil, almond butter, and agave nectar in a microwavable dish and microwave until chocolate is melted, should be around 2 minutes. (be careful not to burn)
Add in vanilla, pumpkin seeds, and peanuts. Stir until seeds and nuts are covered and poor evenly into a rectangular pyrex dish (or something like it) lined with wax paper. Cover and let sit in freeze for 60 minutes. Remove and slice into small square bits then serve and eat as desired.