5 tbsp coconut butter
5 tbsp coconut oil
6 tbsp cacao powder
1 tbsp ground cinnamon
1 tsp vanilla extract
1 tsp monk fruit sweetener
3 tbsp nut butter of choise

Mix all the ingredients in a bowl except for the nut butter.

Put 1/2 teaspoon of the mixture into each cup of a mini muffin pan.

Freeze for about 10 minutes. Set the remaining mixture aside.

Add 1/4 teaspoon nut butter on top of each frozen “cup.”

Add another 1/2 teaspoon of the cacao mixture on top of the nut butter, then freeze again for about 15 minutes to harden.

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