Yield: About 12

1/2 cup unsweetened cacao
1/2 cup coconut oil
1/3 cup unsweetened coconut flakes
1/2 cup iced coffee (I used Bulletproof Cold Brew Mocha), or unsweetened almond or coconut milk if you don't want the coffee flavor
1/4 cup powdered Lakanto sweetener (or other low- or no-carb powdered sweetener; or maple syrup if not keto)
2 Tbsp. Navitas Daily Superfood Focus Boost
Pinch of fine sea salt
Boiling water

Place all ingredients (except water) in a high-speed blender; blend until combined (this will take some pulsing and stirring). Add water 1 to 2 Tbsp. at a time and continue blending, scraping down sides and bottom of blender as needed, until well combined and nearly smooth (the coconut won't break down completely). Divide among candy molds or small cupcake liners, or spread in a parchment-lined baking dish. Refrigerate until firm before cutting up.