10ozchocolate chips, Can use semi-sweet, milk chocolate, or dark chocolate.
1tbsp + 1 tspcoconut oil
Almond Butter Filling
1/3cupalmond butter, I use unsweetened.
1 1/2tsppure maple syrup or honey, Can omit if using a sweetened nut butter.
Instructions
Line a 12-cup mini muffin pan with cupcake liners. Set aside.
Add chocolate chips and coconut oil to a small saucepan or pot on low heat. Melt, stirring frequently, until smooth. Then remove from heat so it doesn't continue to cook. (Don't use a higher heat and be sure to watch the chocolate carefully. We don't want it to burn and get thick.)
Add 1 tsp of your chocolate mixture into each cupcake liner. Make sure it's fully coating the bottom of each. Place in the freezer for up to 5 minutes to firm up just a bit while you combine the almond butter ingredients. It can still be a little soft.
In a bowl, stir together almond butter and maple syrup or honey.
Remove muffin pan from freezer and add 1 tsp of almond butter mixture to the top of the chocolate. (If you have any left divide it up amongst the cups so none gets wasted!)
Top each with 2 tsp of remaining chocolate mixture. (If you have any left divide it up amongst the cups so none gets wasted!)
Place pan in the freezer and freeze until firm, about 15 to 20 minutes (no longer). Enjoy immediately or let them soften for 5 minutes at room temp for an even creamier texture. Store uneaten cups in an airtight container in the refrigerator.
Notes
If using dark chocolate chips, I recommend adding 2 tsp instant espresso powder to your chocolate and coconut oil. It's just heavenly. I recommend storing these in the refrigerator because they get pretty soft if they sit at room temperature for too long. If you want a creamier texture, store in the refrigerator until you're ready to enjoy and then let them sit at room temp for about 5 minutes to soften some.