INGREDIENTS

1/2 cup pumpkin or sunflower seeds (sub with any nut like macadamia, brazil, walnut etc)
1/4 cup 100% bakers chocolate (2 ounces) Dagobo brand is my fav
1/4 cup ghee
1/4 cup coconut butter
2 pks stevia
1 tsp vanilla
3 tbsp xylitol: or to taste (sub with maple syrup)
1/4 salt
4 egg yolks
1 med avocado
2 tbsp coconut oil/ or MCT

INSTRUCTIONS

To make a double boiler you will need a large sauce pan and a large glass bowl that will fit 1/3rd of the way in. You want about 2 inches of water in the pan set to boil gently. The water should not touch the bowl.
Once the water is boiling add in: chocolate, ghee and coconut butter. Stir until melted: about 4 min.
Pour mixture into a high powered blender and add in the seeds/nuts, stevia, xylitol, vanilla, and salt. Blend until smooth. Add egg yolks, coconut oil and avocado and blend. You may need to add a few tbsp water.
Pour into a small baking/casserole dish set with parchment paper. Freeze for 3 hours. Remove and cut into squares and store in the freezer for the best tasting experience.