If you are using ready cacao butter then no prep required. But if making at home, follow the double-boiler method.
Place a pan with 2 cups of water and bring it to a boil. Place an oven-safe glass bowl on top and the cacao butter chunks in the bowl. Melt it by continuously whisking it. Set it aside.
In a mixing bowl, add cacao powder.
Add maple syrup and vanilla extract.
Followed by milk. Use milk at room temperature.
Add cacao butter. If also adding nut butter, then add at this point.
Next, add the pumpkin seed oil and sea salt.
Mix it all together till it's smooth using a whisk.
Roast and roughly chop the macadamia nuts. Add them to this bowl.
Mix the nuts into the chocolate batter.
Immediately pour the batter into chocolate bar molds. Ensure that it's spread evenly. Tap a bit to release air bubbles if any.
Freeze for 2 hours. Then carefully de-mold and enjoy!