Ingredients:

• 3.5 oz ChocZero squares (10 squares)
• 1 cup Natural Peanut or Almond Butter
• 1/2 cup ChocZero Syrup(I used Maple)
• 1/4 cup coconut oil
• 1/4 cup grass fed unsalted butter (omit & sub more coconut oil if vegan)
• 2.5 cups of nuts & seeds (I used almonds & pumpkin but it’s really your choice)
• 1/2 cup unsweetened coconut shavings
• 1/4 tsp kosher or pink salt
• 1/2 tsp cinnamon

Method:

1. Line 12 cupcake tins with paper liners or an 8×8 baking pan with parchment. Set aside.
2. Combine chocolate, nut butter, syrup, coconut oil and butter in a bowl. In a double boiler or the microwave melt all ingredients until combined. If using microwave–heat in increments of 30 seconds and stir as to not burn the chocolate.
3. In a separate large bowl combine nuts, seeds, coconut shavings, salt & cinnamon. Stir until combined.
4. Pour melted mixture over the nuts and stir until everything is well coated.
5. Divide into 12 tins or plop the whole mess in the baking pan and spread it out until even.
6. Refrigerate for 2-3 hours. Keep these refrigerated during summer months or in a cool dry place in winter.