1/2 cup cocoa butter
1/2 cup carob powder
1/8 cup Maple syrup
Cocoa beans, chopped
Sugar-free dark chocolate, chopped
1. Melt the cocoa butter and add the carob powder. Stir over low heat until mixture is smooth and shiny liquid.
2. Transfer into chocolate molds / muffins and sprinkle toppings by personal taste.
3. Wait for 20 minutes and refrigerate for 3 hours.
4. Remove from the fridge, eat and enjoy!