Ingredients:

– 2 cups semi sweet chocolate chips (I get Enjoylife)
– cream from 1 can of coconut milk (buy BPA-free cans!)
– 1/2 cup hazelnut butter
– 1/2 tsp salt
– 2 tsp liquid sweetener of choice
– chopped toasted hazelnuts/cacao nibs/hemp seeds to garnish with. I love the taste and texture of the nibs in here.

Melt the chocolate in the coconut milk and hazelnut butter on low heat. Once it’s melted, add your sweetener and salt – taste to make sure you light how sweet it is and adjust accordingly if needed. Fold in some hazelnuts if you have them and then pour the chocolatey goodness into a parchment paper-lined 8″x8″ dish. Sprinkle your nuts/nibs/seeds on top and freeze for at least 2 hours before serving. It’s best kept in the freezer freezer once you’re done eating it (if any is left!).