Directions

1Melt the coconut oil by putting the container in a sink of hot water (kind of like how a double boiler works). Mix melted coconut oil with coco powder, stir until fully combined. Stir in almond butter.

2Add stevia, agave and vanilla and stir until everything is fully dissolved into the same consistency.

3Place mini cupcake papers onto a cookie sheet and add chocolate mixture evenly into them. Approx. ¼ cup each.

4Add chopped almonds (or any other nut) if desired on top. (optional)

5Place cookie sheet in the freezer for 30-40 mins, or until completely hard.