- 1 cup coconut butter
- 3/4 cup raw cacao
- 6 tablespoons agave nectar
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1/4 cup cacao nibs
- Soften coconut butter in a double boiler over low heat and stir until smooth. Add next 4 ingredients and stir to combine. Pour into an ice-cube tray and freeze until mixture cools, about 10 minutes. Remove from tray. Roll in cacao nibs. Eat.