To a small mixing bowl add sifted cacao or cocoa powder, almond butter, melted coconut oil, raw honey, and salt. Gently stir with a spoon to combine into a thick paste. NOTE: If doubling recipe, you can try combining your ingredients in a small food processor. Otherwise, a mixing bowl is easiest / quickest for making a single batch.
Depending on your nut butter consistency, type of sweetener, and if you use oil, you may need to play with your ratios. If too thin, add more cacao or cocoa powder. If too thick, thin with more honey or oil. You’re going for a fudge-like dough with some tackiness to it.
At this point you can choose to form it into balls by scooping out roughly 1-Tbsp amounts and rolling into balls (then dusting in cocoa powder to prevent sticking). Or, you can form it into a bar one of two ways: 1) Plop the mixture on one side of a piece of parchment paper, fold the parchment paper over and use a rolling pin to roll into a flat bar (~1/4 - 1/2 inch thick), then unfold parchment paper and use a spatula or similar tool to form into a square or rectangle. 2) If you're making a double batch, you can line a small loaf pan with parchment paper and press the mixture in, then top with another layer of parchment paper and use a flat-bottomed object to press the mixture into a flat bar. (A loaf pan is possible only with a larger batch size as single batches won’t fill but half of a loaf pan.)
Enjoy your bar as is (fudgy style!). Or, transfer your bar to the freezer to firm up for 20-30 minutes (we prefer ours cold).
To serve, cut bar(s) into squares or desired shapes. We also recommend dusting with a little cocoa or cacao powder at this time to prevent sticking. They are firm when refrigerated or frozen. But the longer they sit out at room temperature, the softer they’ll become.
Store leftovers covered in the refrigerator for up to 1-2 weeks, or in the freezer for 1 month or more.
*Recipe makes 2 bars. *Nutrition information is a rough estimate.