Ingredients

The following ingredients have 12 Servings
  • 14 oz 70% dark chocolate
  • 2 tbsp coconut oil
  • 1/2 cup almond butter
  • 3 tbsp shredded coconut 
  • 1 tbsp maple syrup (optional if you like the filling sweeter) 
  • 1/4 tsp salt

Instruction

  • Line a muffin pan with muffin liners and set aside.
  • Melt the dark chocolate and coconut oil together in a double boiler or in the microwave. (if  microwaving, do it in short increments to prevent burning.)
  • Once the chocolate is melted, spoon a layer (about 1/2 tbsp-1 tbsp) to cover the bottom of the molds, then place in the freezer to set for 10 minutes.
  • Mix the almond butter, coconut,  maple syrup and salt together, then spoon a small scoop into each mold.
  • Spoon the top chocolate layer into each mold to cover the almond butter, then place back in the freezer for another 15 minutes to set.
  • Store in the fridge to keep them fresh.