Using a spoon, blend the coconut butter with the honey or syrup ad mix well. (If the coconut butter is too hard, place it in an ovenproof container and set it in a 250 degree oven for a few minutes until softened).
Add the vanilla extract, if desired.
Stir in the cacao or cocoa powder. Mix until smooth.
Pour into an 8x8 inch pan and refrigerate until firm.
Cut into 16 pieces and keep cool (living in Vegas, I found that it will melt if left out too long).
NOTE: You can also use this mixture as FROSTING! Simply use it before refrigeration and it will spread easily!