Hazelnut Coco Crunch Bars

• 1 cup cacao powder
• 1/2 cup melted coconut oil
• 1/4 cup coconut sugar (nectar works too)
• 1/2 teaspoon sea salt
• 1/2 cup hazelnuts
• 1/2 teaspoon salt
• 1/2 cup coconut flakes (or shredded coconut works too, it's more of a "Crunch Bar" texture if you use smaller coconut flakes)
• optional for "milk" chocolate: 1/2 cup almond or coconut milk

1. In a medium bowl add the cacao powder and coconut sugar and sea salt.
2. Melt the coconut oil over low heat until liquid, or if it's a really hot day, the coconut oil may already be liquid! Add to the bowl and mix well.
3. If you're making "milk" chocolate, add coconut or almond milk here as well.
4. Add the hazelnuts and coconut flakes (or when you try your own variations, add whatever it is here, nuts, seeds, swirls of almond butter, etc.).
5. Line your baking dish (square or rectangle works best for chocolate "bar" shapes) with parchment paper and pour the mixture into the bottom, smoothing it out so it's even on top. You can add more toppings if you want them to rest on the top or curl up through the chocolate; I always love the way it looks to have coconut flakes or sea salt on top).
6. Place in the freezer until hardened and break into pieces or cut into more even pieces . . . and enjoy!
7. Store in the freezer as they're not tempered and will eventually melt at room temperature.

cacao powder, coconut oil, coconut sugar, salt, hazelnuts, salt, coconut flakes, milk

Taken from www.epicurious.com/recipes/member/views/hazelnut-coco-crunch-bars-52446151 (may not work)