|1 h 5 min||10 min||4|
|4 cup||Coconut milk, sweetened (full-fat; divided)|
|4 packette||Stevia sweetener, powder (to taste; or xylitol)|
|1 tbsp||Gelatin dry powder, unsweetened (grass-fed)|
|2 tsp||Vanilla bean powder|
|3/4 cup||Cacao powder, raw|
|4 tbsp||Butter, grass fed, unsalted|
|1 tbsp||Coconut oil (or MCT oil)|
|1/4 cup whole/halves||Macadamia nuts, unsalted (plus additional for garnish; optional)|
1. Heat 1 cup coconut milk, xylitol, and gelatin in a saucepan over medium heat until dissolved; set aside.
2. In a blender, add remaining 3 cups coconut milk with vanilla powder, chocolate powder, butter, and oil. Blend thoroughly.
3. Add hot coconut milk-gelatin mixture and nuts to the blender and pulse until mixed.
4. Pour into muffin tins or ramekins and place in the fridge for an hour to set. Top with more nuts (if using).