Ingredients:
- ½ cup roasted hazelnuts (or you can roast raw nuts for 21 minutes at 275 & let them cool completely before using)
- 1/3-1/2 cup organic black or blueberries
- 1-1.5 cups of a low-carb/sugar-free chocolate
- 1 tbsp coconut butter
- Optional toppings: shredded coconut or salt flakes
Roast your hazelnuts if they don’t come that way.
Wash & dry your berries.
Melt your favorite low-carb chocolate and coconut butter (either on the stove top or in 25-second increments in the microwave), stirring. Usually, 40-45 seconds will do it. And, dark or milk chocolate works fine, also, however, it may increase the sugar.
Cover your pan with the berries and hazelnuts (or other nut of choice) and cover with 
the melted chocolate. (I find the drizzle part deeply satisfying!) The amount of chocolate you use is totally up to you.
Last, top the mix with a bit of shredded coconut and salt flakes before placing your tray in the freezer for 30 minutes. Once frozen, break them into smaller pieces and place them in a freezer safe container until you are ready to enjoy!
