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Servings: 9 large bars or 18 smaller bars


INSTRUCTIONS

  1. Melt the coconut oil, nut butter, maple syrup and chocolate together using a double boiler.
  2. Remove the mixture from the heat and then mix in the flaxseed, a pinch of cinnamon and salt, and the shredded coconut.
  3. Pour the mixture into a glass Pyrex or baking dish (around the size of 8 x 8) lined with parchment paper.
  4. Chop your nuts and sprinkle them on top of the chocolate mixture along with the citrus slivers.
  5. Chill for 15-20 minutes then drizzle some of the McEvoy Ranch Blood Orange Olive Oil on top of the chocolate mixture.
  6. Chill in the fridge for another 30-45 minutes or until the chocolate has hardened and set.

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