Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup cacao powder
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 cup paleo-friendly chocolate chips
- 1/4 cup almond butter
Instructions:
Put almond flour, coconut flour, cacao powder, and a pinch of salt in a bowl and mix them together
Simply melt the coconut oil and add the pure maple syrup and vanilla extract
Mix well until a dough comes together
Cut out muffin tins and line them with paper or silicone liners
Put a tablespoon of dough into each mini muffin tin and press it down to make a thin crust
To make the paleo chocolate chips smooth, melt them in small bowls that can go in the microwave for 20 seconds at a time
In each muffin cup, put a small amount of melted chocolate and spread it out to cover the crust
It will take about 10 minutes in the freezer to let the chocolate set
The muffin tin can be taken out of the freezer once the chocolate layer is firm
Put a little almond butter on top of each chocolate layer
Add another layer of the rest of the chocolate on top of the almond butter and spread it out to cover it
Put the muffin tin back in the freezer and let the cups set for another 20 to 30 minutes, until they are completely firm
Take the cups out of the muffin tin when they are done setting and enjoy!
