Directions
1
In a sauce pan 0n low-medium heat, heat up protein powder and coconut oil, stirring frequently, until a thick mixture is formed.
2
Pour the mixture into desired molds, filling the mold approximately 3/4th of the way full and place the molds into the freezer for 30 minutes.
3
In the meantime, toast some almond flour in a hot skillet. This should only take a few minutes at the most. Once toasted, add it to a mixing bowl with your cocoa powder, sweetener, coffee, and salt. Mix well.
4
Slowly stir in melted butter to the mixture until you are left with a wet-sand like mixture.
5
Take your molds out of the freezer and pack your crumb mixture into the moulds, filling up the remaining 1/4th space. Freeze for an additional hour.