Dark Chocolate Almond Butter Cups
- 1 cup almond butter (“Woodstock”)
- ½ cup shredded coconut
- 1 tablespoon coconut nectar (“Coconut Secret”)
- 1 cup chocolate chips (“Lily’s”), melted
- In a food processor, blend the almond butter, coconut and coconut nectar until well combined.
- Using a teaspoon, spoon the almond butter mixture into a mini muffin pan.
- Spoon a layer of chocolate on each almond butter cup.
- Freeze for 30 minutes.