- 1/2 cup melted Wilson’s Coconut Oil
- 1/4 cup honey or maple syrup
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Unsweetened shredded coconut, for garnish
Combine ingredients and pour into a baking pan lined with baking paper. Refridgerate for at least 2 hours.