top of page
  • Writer's pictureMelissa Mathes



  • 7-8oz. Endangered Species Dark Chocolate with 88% Cocoa

  • ½ cup organic almond butter

  • 1 packet of Stevia or 1 tbsp. honey

  • 2 tbsp. coconut flower

  • 2 ½ tsp arrowroot powder

  • *Sprinkle sea salt



  1. Line a mini muffin tin with mini muffin cups

  2. In a small bowl add almond butter, honey or stevia, coconut flour and arrowroot powder and stir until well combined and place to the side

  3. Chop or break the chocolate into pieces and melt in a double broiler or place in a microwavable bowl for 10 second intervals stirring between each interval until melted

  4. Once melted drizzle a teaspoon of the chocolate in the mini muffin cups. Carefully and slowly rotate the cups to line the sides, but not all the way up the muffin cup, just ¾.

  5. Once all of the mini muffin cups are lined, spoon in 2 tsp. of the almond butter mix.

  6. Drizzle melted chocolate over the almond butter filled molds with just enough chocolate to cover it. 

  7. Place in the fridge until hard, usually 20 minutes.

4 views0 comments

Recent Posts

See All


bottom of page