Categories: Desserts

Ingredients

• 5 tbsp. coconut oil, divided
• 1/2 cup raw almond butter, divided
• 1/3 cup raw unsweetened cacao powder
• 3 tbsp. pure maple syrup, divided
• 2 tsp pure vanilla extract
• 1/8 tsp fine sea salt
• 1/4 tsp ground cinnamon
• 1 tbsp. cacao nibs
• 1/2 tsp flaked sea salt

Directions

1. Line a mini muffin tin with 12 paper liners; set aside.

2. In a small saucepan on medium-low, melt 3 tbsp. oil. Whisk in 2 tbsp. almond butter and remove from heat. Whisk in cacao powder until smooth, then mix in 2 tbsp. maple syrup, vanilla and fine sea salt. Spoon into muffin tins and freeze for 10 minutes.

3. In another small saucepan on medium-low, melt remaining 2 tbsp. oil. Whisk in remaining 6 tbsp. almond butter, remaining 1 tbsp. maple syrup and cinnamon until smooth. Spoon on top of chocolate layer, then sprinkle with cacao nibs and flaked salt. Freeze for 1 hour or until solid.

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