Gently melt all ingredients together in the microwave or a saucepan over medium low heat. Whisk smooth.
Taste and adjust if needed (more cacao, stevia or espresso) I also like to add a little salt & vanilla :)
Pour into a silicone candy mold or silicone ice cube tray. (Optional - gently tap tray on the counter and/or stir wells with a toothpick to release air bubbles)
Freeze 20 minutes or until solid, then refrigerate.
Disclosure: As an Amazon Associate I may earn a small commission from qualifying purchases made through referral links in this post (at no additional cost to you). Featured Products:Sweet Leaf Vanilla Creme Stevia Drops: here on AmazonThai Kitchen Coconut Milk: here on AmazonViva Naturals Organic Cacao Powder: here on AmazonNutiva Organic Virgin Coconut Oil: here on AmazonMedaglia D'Oro Instant Espresso Powder here on AmazonCashew Butter from Aldi. Almond butter works great too and has lower carbs!To store: These melt at room temp. Keep refrigerated in an airtight container for 2 weeks. Can be frozen for 2 months, but allow to thaw a few minutes before eating.Nutrition Facts via MyFitnesPal for cashew butter version: 74 cal, 7g fat, 2g carb, 1g proteinFor almond butter: 77 cal, 8g fat, 1g carb-1g fiber= 0g net carbs, 1g protein