Nutriholist

0 Fill a small pot about 1/4 full with water and bring to a boil. Reduce heat to a simmer and fit a heat-resistant bowl on top. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water). The intention is to heat the bowl with steam and not the water. Chop cacao butter into small chunks and place in the bowl. Once the cacao butter is melted, remove the bowl with oven mitts and let it cool for a few minutes.
1 Pour in the cashew butter and stir to evenly combine. Add maple syrup and sea salt and stir some more.
2 Pour the mixture into a lined mini muffin tin and top with chopped cashews and toasted coconut flakes, if desired. Transfer to the freezer for about 30 minutes or to the fridge for an hour to set. Enjoy and store leftovers in an air-tight container in the fridge for up to a week or in the freezer for up to 6 months.