* A note about sweetener. I will leave it to you to choose your sweetener. The measurements I’ve given refer to the spoon for spoon equivalent to sugar. You may need to make conversion if you use a very concentrated sweetener such as stevia. As a rule, it is a good idea to taste your mixtures as you go along to see if it meets your taste.
Put all the ingredients for the bottom layer in to a blender and mix until smooth.
Spoon one tablespoon of the mixture in to paper or silicon muffin cups. You should be able to fill 6-8 cups.
Put the filled cups in the freezer while you work on the next step.
In a bowl, mix up the ingredients for the middle layer.
Take the chilled cups out of the freezer and spoon a tbsp of the almond butter mixture in to each cup.
Use a spoon to spread the layer flat if you need to.
Put the cups back in the freezer while you work on the top layer.
Melt the coconut oil and chocolate in a double boiler or a metal bowl over simmering water.
Once it is completely melted, remove it from heat and let it cool for a minute.
Take the chilled cups out of the freezer.
Spoon the melted chocolate on top of the almond butter layer one tsp at a time.
Try to distribute the chocolate evenly and make sure the top is covered.
Put the cups back in the freezer for 30 minutes to chill.
You can eat them right out of the freezer but I prefer to let them soften for about 5 minutes.
Warning! They can be a bit messy on your hands!
Hi, I'm Jasmine!
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