Ingredients:

• 4 bars 70% Vegan Dark Chocolate Bar with Arabica Coffee, chopped
• 1 1/2 cups Vegan Heavy Whipping Cream
• 2 tbsp Vegan Butter
• 2 tbsp Whiskey, optional (We used Uncle Nearest)
• Sprinkle Coarse Sea Salt
• Pascha Chocolate Cocoa Powder for Dusting (Currently Out of Stock due to Availability Issues)

Directions

1. Line a 8x8 pan with parchment paper and set aside.
2. Add chopped up chocolate bars and vegan butter to a bowl, set aside.
3. Heat whipping cream over low heat stirring occasionally.
4. Add hot whipping cream to the chocolate & butter mixture stirring until combined.
5. Add whiskey if desired. Stir well.
6. Add mixture to the lined pan and sprinkle the top with sea salt.
7. Tap to even out and place in the refrigerator for 6 hours or up to overnight.
8. Remove from refrigerator and cut into squares.
9. Sprinkle with cocoa powder and serve. Enjoy!

Pro Tip: In between cuts of the Nama dip knife into hot water to help facilitate even cutting.

Music by Vitaliy Levkin