yields 10-12 cups

  • 1 cup creamy natural almond butter
  • 1 cup unsweetened coconut flakes
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • 12 oz. bag dark chocolate chips, at least 70% cocoa
  • Himalayan sea salt

Combine almond butter, vanilla, and coconut flakes in an electric mixer or with a hand mixer. Place mixture in the freezer to let it set. Melt chocolate and coconut oil using a double broiler. Line the bottom of silicone muffin cups (or use a regular muffin tin with paper holders) with 1 tsp of the chocolate using a teaspoon scooper and let set in the freezer for about 15 minutes. Use a teaspoon scooper to spoon the almond butter mixture into each muffin cup and cover with 1 tsp chocolate. Sprinkle with Himalayan sea salt and place back into the freezer for at least 25 minutes or until set. Store in freezer or refrigerator.

Nutritional Information: Total Calories 274, Total Fat 22g, Carbohydrates 19g, Sugars 13g, Dietary Fiber 3g, Protein 4g, Sodium 99mg, good source of magnesium