Ingredients:

  • 24 almonds (a little more than 1/4 cup)
  • 1/2 cup/100 g. almond butter
  • 1/4 cup/60 ml. coconut oil (heaping)
  • 1/4 cup/40 g. cacao powder
  • 1/4 cup/60 ml. raw honey, or pure maple syrup
  • 1/4 cup/60 ml. unsweetened almond milk, for smoothness

Note: You will need cupcake liners for this recipe.

Directions:

  1. Chop half of the almonds into tiny pieces and put in the bottom of the cupcake liners
  2. If coconut oil is hardened, place it in pan over low heat or alternatively, you can put the coconut oil into a bowl and submerge the bowl in warm water until the oil melts.
    Note: You may be able to skip this step since sometimes coconut oil will already be in liquid form.
  3. Combine melted coconut oil, almond milk, cacao, almond butter and honey in a bowl and mix until silky smooth. Add more honey to taste, if needed.
  4. Pour mixture into cupcake liners.
  5. Add the remaining almonds to tops of cups.
  6. Place in freezer for at least 60 minutes.

Enjoy!

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