Add all the ingredients into a food processor. Start by pulsing the mixture about five times. Until it starts to break up.

Stop and scrape down the sides. Then pulse on high until a dark smooth ooey gooey mixture forms.

Coat the molds with some olive oil or coconut oil. Be sure to coat the entire mold.

The mixture is very sticky, so I suggest coat your fingers with coconut oil or olive oil to be able to work with it. Start placing the mixture in the pre-oiled molds.

Place in the freezer and let set for at least 2 hours or more. This makes it really easy to pop out of the molds. Dust them lightly with some 100% cacao powder. They can be served at room temperature or refrigerated. These do not have any ingredients that need to be refrigerated, so these can set out on the counter.