1 cup coconut butter
12 ounces dark chocolate (one bag of dark chocolate chips)
48 whole almonds, raw or roasted
Unsweetened coconut flakes (optional)
Prepare a cupcake pan with cupcake liners. Twelve is ideal, which is what this recipe makes.
Toss four almonds into each cupcake liner.
Melt coconut butter in a pot on stove, then scoop into cupcake pouches, over almonds. Pour a tablespoon at a time, so you don’t run out.
Melt chocolate chips or bars in a pot or stove, then scoop into cupcake pouches, over almonds and coconut butter. Pour a tablespoon at a time.
Sprinkle unsweetened coconut flakes on top of each.
Place in freezer to harden. Store in freezer or in refrigerator. Let stand at room temperature for 10 minutes to soften before eating. Enjoy!