In a large sauce pan, mix and bring to a boil:
1.5 cups coconut milk, homemade or Native Forest canned full fat coconut milk (Native Forest is BPA free)
1 cup butter, ghee, coconut oil or a combination of any of the three
3/4 c cocoa powder
honey and/or stevia to taste (I use both approximately 1 dropperful of stevia extract and 1/4 cup honey)
a couple good glugs of vanilla
Then add:
1.5 cups nut butter (we use cashew or almond)
6 cups shredded coconut (or a combination of chopped nuts, coconut and if you like some dried fruit is nice too.)
Mix well and spoon onto waxed paper and place in fridge or freezer until firm.
