Ingredients for coconut filling 3/4 cup unrefined coconut oil (I use this or this) 1/2 cup coconut butter (I use this) 2 cups unsweetened coconut flakes 1/4 cup maple syrup 1-2 handful of nuts, seeds, dried fruit of your choice Ingredients for chocolate 1 cup coconut oil (I use this or this) 1 cup unsweetened cocoa powder (my favorite) 1/4 cup maple syrup

Instructions for coconut filling 1.In a small saucepan, slowly heat up coconut oil and coconut butter and stir occasionally until melted. 2.Combine oil and butter mixture with coconut flakes and maple syrup in a blender (or mixer) and process until smooth (the longer you process, the smoother your filling will be). 3.Cover the bottom of each muffin cup with nuts/seeds/dried fruit of your choice. 4.With a spoon, divide filling evenly into muffin pan cups, cover your layer of nuts/seed/dried fruit completely and if you chose to leave your filling coarse, gently press down with a spoon. 5.Freeze for at least 30 minutes. 6.Once your filling has solidified, you should be able to easily remove them from the muffin pan. If they won’t come out as easily, take a knife and slide it down the side of a muffin cup and pop out your filling. 7.Keep refrigerated until you’re ready for the next step. Instructions for chocolate 1.In a small saucepan, melt coconut oil on low heat. 2.Once the coconut oil has melted, stir in cocoa powder and add maple syrup. 3.With a spoon, fill each (empty) muffin cup with approximately 2 tablespoon of chocolate. 4.Place filling on top of the chocolate in your muffin cup and gently press down (not too much, you don’t want the filling to hit the bottom). 5.Divide the rest of your chocolate on top of all fillings; make sure the chocolate runs down the side of each cup so you will have a fully covered bar 6.Freeze for 1h. 7.Keep frozen or refrigerated and serve immediately once you remove bars from fridge or freezer.