Place ghee, coconut oil, nut butter and honey in small but DEEP saucepan and heat on low while whisking constantly. Whisk until smooth, thickened and well-combined. DO NOT LET BUBBLE.

Remove from heat and add cocoa powder and vanilla and whisk until smooth. Adjust sweetness to taste with honey. Pour in silicone candy mold or line a pan with waxed paper. Chill in refrigerator or freezer for 2-4 hours then remove from the silicone mold and store in fridge or freezer. Molded candies will soften at room temperature and lose their shape.