Combine all ingredients and add to a parchment lined standard loaf pan.
Place loaf pan in the fridge or freezer for 30 minutes to an hour.
Remove from fridge/freezer to cut and enjoy!
Store in the fridge/freezer after cutting.
I’ve also used a high percent Lindt chocolate (the higher the percentage, the lower the sugar) instead of the Camino unsweetened because I know it can be hard to find and also pricey. You could definitely just use regular chocolate chips too.
If you use regular or milk chocolate chips you can probably skip the maple syrup! I added it because I thought it might be a bit bitter without.
Makes about 10 squares so feel free to half the recipe if it’s just for you and you don’t think you’ll eat it all (but, tbh, you probably will!)
**Feel free to add more chocolate! Taste the batter before placing in the fridge to see what you think because the strength of the chocolate flavour in the recipe will vary depending on what chocolate chips or chocolate bar you use!
Optional: melt a little bit of chocolate and coconut oil and drizzle on top to make it pretty *Try 1 Tbsp chocolate with a slightly heaping 1/4 tsp of coconut oil and use a toothpick to make swirlies.