Place chopped cacao butter in a heatproof bowl over a pan with a couple of inches of water. This will act as a double boiler.* (If you have a double boiler use that.)
Heat on low heat until melted.
Once it's melted, shut off heat and add the rest of ingredients. Mix well.
Pour into molds and freeze. Store in the fridge or freezer.
*Make sure the bowl fits securely over the pan so that water doesn't escape. Make sure the bottom of the bowl doesn't touch the water.*If you use maple syrup or agave syrup, mix ingredients in right away while the cocoa butter is hot so the chocolate doesn't separate when setting. If it does happen to separate you can melt it a second time and pour back into molds.