A dark chocolate lover’s recipe!


  • 1/2 C Coconut Oil
  • 1/2 C Black Onyx or Bittersweet Cocoa Powder
  • 1/4 C Almond Powder
  • Pinch of stevia and/or salt as desired

Heat coconut oil in a small pan over low heat until melted. Stir in cocoa powder until thoroughly mixed with coconut oil. Stir in almond butter until mixed. Spoon 1 TBS of mixture into extra small muffin cups and refrigerate until solid (approx 1hr). Keep cool until eaten.

Saves for 2 weeks.

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