1 cup liquid coconut oil
3 tablespoons agave nectar
3/4 cacao powder
1/4 cup almond butter
1 cup almonds – coarsely chopped by pulsing in food processor
1 cup raisins
1/3 cup sliced almonds
In a blender, blend the coconut oil, agave syrup, cacao powder and almond butter until smooth. Transfer to a mixing bowl, add the chopped almonds and raisins and mix well.
Spread the mixture onto a sheet tray lined with parchment paper in a 1/2 to 1 inch layer. Top with sliced almonds. Place in the freezer to chill until solid. Break into pieces and enjoy!!