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In small sauce pan, combine the liquid base ingredients and heat on low until coconut oil is melted. (Do not boil or overheat; just heat enough to melt the oil.) Whisk ingredients until emulsified and creamy. Set aside to cool slightly.
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In large bowl, combine dry base ingredients and mix well. Pour liquid base into dry base and stir with a spatula until well combined.
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Spread out on parchment paper-lined cookie sheet and form into a 12-inch x 6-inch log. Wrap log up in the parchment paper and press to make sure the shape holds together nicely. Refrigerate for at least 4 hours.
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Cut the log into 1 ½-inch x 2-inch squares by dividing the log into 8 cuts across the length and 3 cuts across the width. Store in a covered container and keep chilled. Will keep up to 2 weeks … if they last that long!