INGREDIENTS
-1 bag (12-15 oz) dark chocolate chips (I used Enjoy Lifefor a dairy-free version!)
-3/4 cup raw almond butter (or peanut butter, if not strict Paleo)
-3 tbsp raw unfiltered honey
-1 tsp vanilla extract
-3 tbsp coconut oil, divided
-1 tbsp sea salt flakes (optional)
DIRECTIONS
-Line a 12-cup muffin tin with cupcake liners. Set aside.
-For the almond butter mixture – add the almond butter, 2 tbsp coconut oil, honey, and vanilla extract to a food processor or separate mixing bowl. Mix well, scraping the sides as needed. Set aside.
-For the chocolate – in a microwave-safe bowl, melt chocolate chips and 1tbsp coconut oil in 30-second bursts, stirring between, until smooth.
-Spoon about a teaspoonful of chocolate into the bottom of 12 paper-lined muffin cups or 24 mini muffin cups. Drop a tablespoon of the almond butter mixture in next. Cover evenly with the remaining melted chocolate. Sprinkle with sea salt (optional).
-Refrigerate for 10-20 minutes to harden and enjoy! Store in freezer to keep them lasting!
