50 g ground nuts (or handful of whole nuts, e.g. almonds, pekan, walnuts, peanuts)
Heat up coconut oil and butter in pan until very warm and liquid.
Add cocoa powder and chocolate and stir until completely dissolved. If you are using Erythritol as sweetener replacement add now and make sure it also dissolves completely.
Add ground nuts into the mix and stir thoroughly. If you are using whole nuts add them just before freezing.
Add sweetener to taste.
Pour into silicon muffin form to make disks like in the fotos. I used 2 tbsp of the mixture per disk, 1tbsp may be even better to better control your intake later on. Alternatively you can put baking paper in a casserole dish and pour the mixture into the dish. You then have to cut it into pieces after freezing which can get messy.
Freeze for ~30 min. You can then store them easily in the freezer for some time (typically a batch lasts 3 – 4 weeks for me).