Ingredients

The following ingredients have 12 Servings
  • 3/4 cup allergy friendly chocolate chips (I used Enjoy Life allergy-friendly)
  • 1 Tablespoon coconut oil
  • 4 Tablespoons almond butter
  • 1 Tablespoon unsweetened coconut – shredded

Instruction

  • In a small microwaveable bowl, heat the chocolate chips and coconut oil 30 seconds at a time (stirring every 30 seconds) until the chocolate is completely melted
  • Line a mini muffin tin with cupcake liners (or use a silicone mini muffin pan without liners)
  • Add 1 tsp of the melted chocolate into each liner.
  • Add 1 tsp of almond butter into each liner (I let the bottom chocolate layer cool a bit before adding the almond butter)
  • Sprinkle with shredded coconut.
  • Top each with 1 tsp of melted chocolate.
  • Allow to cool completely in the fridge
  • Since the coconut oil softens the chocolate, it's best to keep these in the fridge
  • Enjoy!