1/2cupsmooth almond butteror other butter of choice
1 1/2tsphoneyor maple syrup
1tbspmaldon or flaky sea salt
Melt the chocolate and coconut oil together. If your microwave has a chocolate melting setting, you can use that. Otherwise microwave on low in 30 second increments, stirring inbetween until melted and smooth. You can also use a double boiler if you prefer.
Line 12 mini muffin tins with liners.
Add 1 1/2 teaspoons of dark chocolate to the bottom of each muffin liner.
Place in the fridge for 10 minutes.
In a large bowl, mix the almond butter, coconut flour and maple syrup together.
Add 1 teaspoon of almond butter mixture to each chocolate-filled muffin cup.
Top with another 1 1/2 teaspoons of dark chocolate.
Sprinkle each almond butter bite with salt.
Place in the fridge for 1 hour to set.
Enjoy straight from the fridge or allow to come to room temperature for 10 minutes before enjoying.
Storage:Keep stored in the fridge for several weeks or the freezer for up to 3 months.Substitutions:
maple syrup may be substituted for honey
Almond butter can be substituted for any nut or nut-free butter of choice