• 1) 1/2 cup melted coconut oil
• 2) 1/2 cup raw cacao powder
• 3) 2 1/2 tbs maple syrup
• 4) A pinch of sea salt flakes (to stir into chocolate mixture and to top cups with at the end)
• 5) 1/4 cup nut butter (peanut butter without sugar)

• 1) Whisk cacao, salt, and maple syrup into melted coconut oil until smooth
• 2) Pour 1 tsp of choco mix into muffin/cupcake tin cases and place molds into freezer for 5 minutes until firm
• 3) Remove from freezer and place 1-1/2 tsp of nut butter into center of each chocolate. Then place back into freezer so nut butter can harder a little bit
• 4) Remove from freezer and top each with 1 tbs of remainder of the chocolate mix. Place in freezer for 30 minutes minimum. (Take out 5 minutes in and sprinkle with sea salt flakes if desired. Then place back in freezer for remainder of the 30 minutes.)
• 5) These are raw so eat immediately or store in an airtight container in fridge. (I made about 8 large cups with this recipe but you could use smaller tins and get many more.)

Recipe found on: natkringoudis.com