2 cups of vegan chocolate chips (i prefer Enjoy Life semi-sweet mini chips)
1 cup of almond butter
Combine all ingredients in a microwave safe bowl. Heat and stir in 30 second increments until completely melted. Stir until completely combined.
Line a square cake pan with parchment paper. Pour mixture into parchment lined pan. Freeze for all least 2 hours.
Break apart with hands or knife or cut into squares. Enjoy frozen or room temperature.
Can be stored in freezer for up to 2 weeks.