1/2 cup cashew butter (I make my own in a high speed blender)
1/2 cup coconut butter (I make my own in a high speed blender)
1/3 cup coconut oil
3 tablespoons raw cocoa
2 tablespoon of freshly made expresso coffee
1/4 cup rice malt syrup, maple syrup or coconut nectar
1 teaspoon vanilla extract
Blend all ingredients together until smooth and pop in the fridge until firm. Slice and enjoy. Store in fridge.