Mix cashew butter, tahini, maple, melted coconut oil, salt, vanilla + espresso powder in a bowl.

Add in the coconut flakes + coconut flour and mix well until combined. I needed a couple extra tbsp of coconut flakes (listed in the ingredients) so that’s why it’s additional. You want it to be sticky but not fully sticking to your spatula.

Freeze until semi-hard to the touch, about 10 minutes. Make the chocolate drizzle by microwaving everything together for 30 seconds at a time (or using very low heat on the stove quickly).

Using small cookie scoop, scoop the dough and use your other hand to press into the flat side so it fills out the mold. Lay onto parchment-lined baking sheet. Pour the chocolate drizzle + add flakey sea salt on top.

Freeze for another 5-10 minutes to set and enjoy! Can be stored in the fridge for 10 days or freezer for one month.