1/4 honey (can substitute maple syrup if preferred)
2 c dark chocolate chips
2 T coconut oil
3–4 T cacao nibs
Line 8×8 baking dish with parchment paper
To prepare the crust, combine almonds, coconut,and cacao powder in a blender or food processor and blend for a minute or two.
Add in dates, and blend until mixture is well combined and loose dough is formed.
Transfer the almond date mixture to the baking dish and spread with your fingers to evenly distribute into the pan.
In a separate bowl, combine almond butter and honey and stir together. Pour on top of crust and using a spoon spread evenly over entire crust. Freeze for 5-10 minutes.
Combine dark chocolate and coconut oil in a bowl and heat in 30 second intervals, stirring in between, until chocolate is fully melted.
Pour chocolate over almond butter filling, and again use a spoon to evenly distribute over the top. Sprinkle the top with cacao nibs and freeze an additional 10-15 minutes, until chocolate has hardened. Cut into squares, bars, or small bites and enjoy!
Can be stored in the fridge for up to 1 week or kept in the freezer for a frozen treat.