14ozcan full fat coconut milk(refrigerate overnight)
1cupalmond butter
1tsppure vanilla extract*
10ozdark chocolate chips*
1/2cuppure maple syrup*
2Tground coffee*(or 6 oz brewed coffee)
parchment paper
Instructions
Refrigerate a can of full fat coconut milk overnight. Skim the solid portion, the coconut cream, off the top. Save the liquid remainder for a smoothie).
Brew coffee to make 6 oz.
In a small pan over medium-low heat, combine coconut cream (only cream portion of refrigerated coconut milk), 1 cup almond butter, 6oz brewed coffee, 1/2 cup maple syrup, 1 tsp vanilla and 10oz chocolate chips.
Cook on low, whisking, until melted and smooth.
Pour into parchment-lined 8-inch square pan and sprinkle w/ 1/4c slivered almonds.
Place in the freezer to set for 2-3 hours.
Notes
*Read ingredient list to avoid added gluten, sugars & msg.