• 1 cup organic almond butter
  • 1 cup coconut oil at room temperature
  • 1/2 cup cocoa powder, unsweetened
  • 1/3 cup coconut flour
  • 1-2 tablespoons monk fruit
  • 1/16 teaspoon Celtic sea salt


  • Over medium heat in a small pot, melt and combine almond butter and coconut oil and stir until smooth and blended.  Add dry ingredients and stir until well-combined.  Allow mixture to cool slightly.  Add more sweetener as necessary depending on your preferences.
  • Pour mixture into silicon mold or mini muffin tins and place in the freezer for 3-4 hours.  Garnish mini muffin tins with unsweetened shredded coconut.
  • Keep in refrigerator after ready.

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