Ingredients:
Bottom Layer
- 1/2 cup Cacao
- 1/4 cup coconut oil
- 1 tsp vanilla powder
- 1/4 tsp ground cinnamon
- 2-3 drops pure almond extract
Middle Layer
- 1/2 cup all natural almond butter
- 1/4 cup coconut oil
- 1/4 tsp ground cinnamon
Top Layer
- 1/4 cup coconut oil
- 1/2 cup creamy coconut butter (or make your own)
Garnish
- Whole raw almonds
- Toasted coconut flakes
Instructions:
- Line a muffin pan with large parchment paper cups or better yet, silicone cups.
- Melt 3/4 cup coconut oil using your preferred method. I like to melt mine in the microwave, which only takes a few seconds.
- In a small mixing bowl (preferably one that’s equipped with a spout) add the cacao paste to 1/4 cup of the melted coconut oil, as well as the cinnamon, vanilla powder and almond extract. Mix delicately until completely combined.
- Divide the melted chocolate mixture equally between the 12 muffin cups and place in the fridge to set for about 5 minutes.
- Meanwhile, in another mixing bowl, add the almond butter (or any other all natural nut butter that you like), ground cinnamon and 1/4 cup of the melted coconut oil. Stir to combine, and then pour that heavenly mixture over the set chocolate. Send the cups back to the fridge until that new layer has set, about 5 to 10 minutes again.
- While the cups are busy firmin’ up, add 1/2 cup of creamy coconut butter to the bowl that you melted your coconut oil in (there should be 1/4 cup of oil left in it) and stir until well incorporated.
- Delicately spoon that mixture over the almond butter layer, then garnish each cup with a whole almond or a pinch of toasted coconut flakes.
- Send back to the refrigerator to finish setting, at least an hour.
- These will keep for several weeks if stored in the refrigerator in an airtight container or in a freezer bag in the freezer.