A dark chocolate lover’s recipe!
- 1/2 C Coconut Oil
- 1/2 C Black Onyx or Bittersweet Cocoa Powder
- 1/4 C Almond Powder
- Pinch of stevia and/or salt as desired
Heat coconut oil in a small pan over low heat until melted. Stir in cocoa powder until thoroughly mixed with coconut oil. Stir in almond butter until mixed. Spoon 1 TBS of mixture into extra small muffin cups and refrigerate until solid (approx 1hr). Keep cool until eaten. Saves for 2 weeks.