Directions

• Step 1 1. Line 12 mini muffin tins with paper liners.
• Step 2 2. Melt one cup of dark chocolate in a small saucepan over low heat until smooth. Stir in 1 tablespoon of coconut oil until melted.
• Step 3 3. Spoon 1 tablespoon of melted chocolate into each paper liner.
• Step 4 4. Gently tap muffin tray on countertop to evenly distribute chocolate. Place in freezer 15 minutes.
• Step 5 5. In a small bowl, combine maple syrup with almond butter. Stir until smooth.
• Step 6 6. Remove chocolate from freezer and spoon a teaspoonful of almond butter on top of chocolate. Use fingers to smooth out almond butter and cover chocolate. Place in freezer 15 minutes.
• Step 7 7. Melt the other cup of chocolate chips and stir in 1 tablespoon of coconut oil until smooth. Use a tablespoon to layer chocolate over the almond butter. Sprinkle with sea salt and return to freezer for 20 minutes.
• Step 8 8. Store in refrigerator or freezer.