- In a saucepan, melt ghee, coconut butter, and tahini over low heat, stirring frequently. Stir in cacao, cinnamon, maca, vanilla, and gelatin until smooth. Turn off heat. Add the coffee grounds and stir until just incorporated.
- Pour into a parchment paper-lined 8×8 pan. Sprinkle chia seeds overtop. Refrigerate for a few hours or until completely set. Eat. Rejoice!
Adapted from The Paleo Chef