- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/3 cup coconut oil
- Almond butter for filling
- Blend cocoa powder, maple syrup, and coconut oil in a blender or food processor.
- Pour into the bottom of mini cupcake liners and place in freezer to set up.
- Remove from freezer, add a teaspoon-sized amount of almond butter, then cover with more chocolate.
- Place back in freezer until ready to serve.