1 cup nut butter (any type will do: almond butter, macadamia nut butter, etc.)
¼ cup coconut oil
¼ cup xylitol
¼ cup cocoa powder
Mix all the ingredients in a saucepan, except the vanilla .
Cook on very low heat until the xylitol has dissolved. Simmer on low heat for about 2 minute. Do not boil. Add vanilla extract.
Pour into chocolate moulds (ice cube trays work well) and put in freezer for 3 hours.
Store in fridge.
Add any of the following for extra flavour: mint extract/nuts/goji berries / coconut flakes