Ingredients
- Ingredients (shells):
- 1/4 cup coconut oil, melted
- 1/4 cup coconut butter, coconut manna, or
- coconut cream concentrate, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp pure vanilla extract Pinch of sea salt
- Pinch of cinnamon
- Ingredients (filling):
- 3 Tbsp almond butter (or other nut butter)
- 1 Tbsp coconut oil
- Pinch of sea salt
Preparation
Step 1
1 In a medium-sized mixing bowl, whisk together all of the ingredients for the shells.
2 Place paper liners in a 24-mini-muffin baking tin, and spoon a 1/8-inch layer (approximately 1 teaspoon) of the shell mixture in the bottom of 12 of the spaces.
3 Place the trays in the refrigerator or freezer to set/solidify.
4 While the first layer of the shells is setting, combine all of the ingredients for the filling in a small mixing bowl.
5 Next, place the filling mixture into a quart-sized plastic bag or a pastry bag. Snip a tiny corner off of the bag with scissors.
6 Take the shells from the refrigerator or freezer, and begin to pipe a small amount (about
1/2 teaspoon) of the filling into the center of each one, leaving some of the edge visible.
Once all of the shells have been filled, add the remaining shell mixture until the filling is
covered.
7 Place the tray back in the refrigerator or freezer to set, and serve cold or at room temperature.