1 cup smooth almond butter
½ cup unsweetened shredded coconut (optional)
1 Tbsp coconut oil
1 Tbsp honey
1 cup dark chocolate chips
1. Place almond butter, oil, and honey in a small saucepan over low heat, stirring constantly until melted. Stir in shredded coconut until evenly combined. Divide the mixture into mini muffin cups (fills 12 openings).
2. Place the chocolate chips in a glass bowl and place the bowl over a pot of simmering hot water, creating a double boiler. Stir the chocolate continually over the hot water until it’s completely melted. Pour melted chocolate evenly into each muffin cup, then place the pan in the freezer for about an hour.
3. Take the muffin tin out of the freezer. Carefully scrape a knife around the edges and the cups will pop out fairly easily!
4. Eat quickly so they don’t melt!
Inspired by Simple Green Moms