Dark Chocolate Almond Butter Cups

Yields: ~12 Dark Chocolate Almond Butter Cups Prep time: 20 minutes Freeze time: 30 minutes (or until frozen)

Ingredients:

For the chocolate mixture:

1 C . dark chocolate chips, melted

2 Tbsp. coconut oil, melted

For the almond butter mixture:

1/2C almond butter, melted/warmed

1TBS coconut oil, melted

Finishing salt to taste

Directions:

Combine all of the chocolate mixture ingredients in a bowl and mix until combined.

In a separate bowl, combine all almond butter mixture ingredients until well mixed.

Line mini muffin tin liners on a baking sheet.

Using a spoon, dish out one spoonful of melted chocolate per cup. Continue until each cup is filled (makes about 12 muffin tins).

Using a different spoon, dish out 1/2 spoonful of almond butter into each chocolate-filled muffin tin.

Place cups in freezer for about 30 minutes until firm.

Remove from freezer and top with additional finishing salt (optional).