Dark Chocolate Almond Butter Cups with Toasted Coconut

Yield 12



  1. Melt the dark chocolate chips and coconut oil together in the microwave (or or over a double broiler) stirring every 10-15 seconds until melted and smooth.
  2. Pour about a tablespoon of chocolate into a mini muffin pan, chocolate should completely cover the bottom. Spoon a dab of almond butter into the chocolate (about 1/4-1/2 tsp). Gently spread the almond butter out a bit.
  3. Pour the remaining chocolate over the tops of each, covering the almond butter.
  4. Sprinkle a little toasted coconut and se salt over the top of each.
  5. Place the pan in the fridge (or freezer to quick chill) until the cups are completely cooled.
  6. Store in the fridge!

Recipe by Kristy Denney at