1/2 c coconut oil, melted
7 T cocoa powder
3 T maple syrup
1 c strawberries
1 c coconut oil
2 T maple syrup
2 T coconut milk (canned)
1. Line a 3×8″ loaf pan with parchment paper
2. Melt 1/2 cup coconut oil, then in a small bowl add the cocoa powder and maple syrup.
Stir well. Pour half in the bottom of the pan and place in the freezer for 10 minutes
while preparing the filling.
3. Combine the filling ingredients in a blender or Vitamix until smooth and spread on the
hardened chocolate base. Freeze for another 10 minutes.
4. Pour the rest of the chocolate over the filling and freeze for a final 10 minutes. Cut
into squares and store in the freezer until ready to enjoy.