- 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.