1 C Almond Butter
1 ½ C agave, Divided
2 C coconut oil, divided
½ Tbsp sea salt
1 C cacao nibs
Mix almond butter, ½ C agave, ½ C coconut oil, and salt in a medium bowl. Keep in a warm place until ready to use.
Blend cacao nibs, remaining 1 C agave and remaining 1 ½ C coconut oil in blender until smooth.
Spread half of cacao mix into a thin layer on parchment paper on a cookie sheet.
Place in freezer for 15 minutes until firm. Spread almond butter mix over hardened cacao layer. Then spread remainder of cacao mixture over almond butter. Place in freezer until firm.
Turn out pan onto cutting board, peel off parchment paper and cut into small pieces. Store in container in the fridge or freezer.
Eat plain or as good topping for ice cream.