Ingredients

The following ingredients have 12 Servings
  • 10 oz bag quality chocolate chips/dairy free chips (I prefer dark, but to each their own!)
  • 2 teaspoon extra virgin coconut oil
  • 2 tablespoon favorite jam or jelly
  • 2 tablespoon almond butter

Instruction

  • Line mini muffin pan with 12 paper liners, set aside.
  • Melt chocolate chips and coconut oil in microwave for 15 seconds at a time, about 45 seconds to 1 minute total, stirring in between until chips have completely melted. (You can also melt in a small saucepan on stove over low heat, or a double boiler. Just be careful not to burn your chips!)
  • Scoop about 1 heaping teaspoon of melted chocolate into 12 muffin liners.
  • Using the ½ teaspoon scoop out jelly into each cup. Then do another ½ teaspoon of almond butter, and gently press down a little bit if sticking up. Top the cups with the remaining melted chocolate, about another heaping teaspoon, and transfer pan to freezer to set for about 10 minutes. Once the cups have set, EAT.