1-2tspraw local honey or pure maple syrup[to taste]
1pinchchia, ground flax + hemp seeds
spices [optional, to taste]
cinnamonground
cardamomground
turmericground
1pinchblack pepper[to activate turmeric]
toppings + add-ins [optional, to taste]
1tbspunsweetened cacao nibs
1tbspmaca powder
1tbspchia seeds
1tbspnut or seed butter of choice[I love sunflower butter or tahini]
1tbspnuts or seeds of choice
1tbspdates or dried fruit of choice
1tbspunsweetened shredded coconut
1-2dropspeppermint oil[food grade]
Instructions
Melt coconut oil on very low heat or in a double boiler and stir in all remaining ingredients until smooth [I use a spatula to smash any lingering balls of powder].
Pour liquid into chocolate mold or parchment-lined baking dish/paper cupcake liners.
Freeze the mixture until solid, approximately 1 hour, and store in airtight container in the fridge [if it lasts that long...].
Notes
Will melt at room temperature - keep it cool [if traveling with it, wrap in parchment paper or foil/keep in tupperware in a cool dark place].