Ingredients:

• One batch of The Best Paleo Chocolate Ice Cream (Or your favorite Vegan Chocolate Ice Cream)
• 2 bars Pascha Chocolate (We used one 55% Cacao Dark Chocolate Bar & one bar 70% Cacao with Arabica Coffee)
• 2 tbsp Coconut Oil, divided
• 1 tbsp Cacao Nibs
• Sea Salt
• Extra Cacao Nibs for Topping

Directions:

• Prepare a batch of chocolate ice cream and freeze in a square pan. If using store-bought ice cream, soften slightly and press into pan then re-freeze.
• When the ice cream is firm, prepare a baking sheet with parchment paper and set aside.
• Melt one bar of Pascha Chocolate in a double boiler. Once chocolate is melted add 1 tbsp of Coconut Oil. Place into a dish for dipping. We used a shallow pan.
• Cut ice cream into squares or bars of desired size. Coat half of them in chocolate and place on baking sheet. Top with desired toppings. We use cocoa nibs and a pinch of sea salt. Return to freezer to harden.
• Melt second bar in double boiler. Once melted, stir in 1 tbsp Coconut Oil and 1 tbsp cocoa nibs (if desired). Coat the rest of the ice cream bars in chocolate and place on a baking sheeet. Return to freezer.
• Serve straight from the freezer. Enjoy!