Instructions

1. In a small sauce pot over low heat, slowly, melt the chocolate with the ghee (or coconut oil). Stir until smooth, then transfer to your mold, 2 teaspoons per serving. Tap mold down on the counter so the chocolate spreads to an even layer. Put the mold in the freezer on an even surface; so the chocolate sets while you prepare the next layer.
2. Wash your sauce pot and place it back on the burner over medium heat. Put the coconut butter and coconut oil in the pot. If your coconut butter is super solid run hot water on the jar to soften.
3. Melt the coconut butter and coconut oil in the sauce pot until the coconut butter is liquid and begins to toast and brown. Mix in the vanilla extract. Stir well.
4. Remove from heat. Take the silicone mold out of the freeze and spoon 1 teaspoon(ish) of coconut butter mix over the chocolate layer. Tap the mold down on the counter to even out the mix. Sprinkle the salt and place it in the freezer to harden, at least 30 minutes.
5. Pop them out of the molds and store in airtight containers in the freezer until you need a fix.