To start off, you want to melt 1/2-2/3 cup of coconut butter in a bowl (you can melt it in the microwave – just remember to take off the metal lid if you’re melting the entire jar). It doesn’t need to be too melted – just enough to for it to be vaguely stir-able. If your apartment is as hot as mine is, then it might already be soft enough!
Then just add in your choice of flavors – I like pure cocoa powder with some freshly ground coffee beans and a sprinkle of coconut flakes. Then I sweeten it with just a tad bit of honey.
You can use any coffee of course (freshly ground, already ground, whatever you want). I actually used Bulletproof coffee, although I have a feeling that Dave Asprey will think it’s a waste of his coffee!
Then just mix everything up, and you’ll be ready to put it into ice-cube trays. Place 1/4 teaspoon of coconut oil into each ice-cube tray first – this makes the tops of the desserts smoother as the oil fills up any gaps in the mixture and gives it a slight marbled look.
Then just spoon in your mixture into the ice-cube tray and pat it down.
You should be able to make 6-7 of these desserts with the recipe. Freeze them for 4-5 hours (it will probably harden in an hour or two, but I haven’t tested this out). If you’re really lazy, you can also just eat the mixture straight from the bowl without freezing it!
Let the dessert defrost for around 15-20 minutes before serving it (otherwise it’ll be too hard to bite into). It’s perfect with a cup of tea or coffee or as a quick snack.