Directions

1. Heat 1 cup of the coconut milk, the xylitol, and the gelatin in a saucepan over medium heat until dissolved. Place the remaining 3 cups of coconut milk in a blender. Add the vanilla, chocolate powder, butter, and oil. Blend thoroughly. Add the hot coconut milk/gelatin mixture to the blender and pulse until mixed. (If desired, add the optional macadamia nuts). Pour the entire blender contents into muffin tins or ramekins and place in the refrigerator for an hour to set. Top with more additional macadamia nuts, if desired.