Layered Chocolate by Bhavaani Vanga

Chocolate Layer: 
1/4 cup cacao powder
1/4 cup powdered sugar
1/2 cup or 1/3 cup butter

Use double boiler method to melt butter & powdered sugar. (Butter makes it soft. If you want it hard even in room temp, use cacao butter or palm shortening)

White layer (coconut butter):
Coconut butter with coconut oil & powdered sugar. Mix well (will be runny)
You can make coconut butter at home. Take shredded dry coconut & grind beyond powder and it starts to form buttery texture. Add coconut oil if required to get that texture.

Brown layer (mixed nut butter -almonds, cashews & pecans)
These are soaked, sprouted & dried & converted to butter (for maximum absorption of nutrition)
Roast nuts till crunchy and dry grind it in a grinder until it turns into soft paste texture. Add some oil (coconut oil or hazelnut oil) to get the soft paste texture.
Nut butter, little butter with powdered sugar. (melt it if required & it will be runny too)

Layer it as you desire. I am using Ice cube mould.
Freeze each layer completely before you add new layer otherwise layers get mixed up.

Note: These must be stored in freezer. At room temp. shape will be intact but very very soft. If you want hard like store bought chocolate use cacao butter or palm shortening. Use milk powder for milk chocolate flavour. Use coconut oil in place of butter for dairy allergic.