- 1/4 cup coconut oil
- 1/4 cup plus 1 tablespoon honey, divided (see note)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond butter
- 1/4 teaspoon sea salt
- 1/4 cup crisp rice cereal, 2 tablespoons finely chopped almonds or cocoa nibs (optional)
Warm coconut oil in a small saucepan until it liquifies. Add 1/4 cup honey and cocoa powder and blend together. Divide the mixture in half and set one half aside.
Use a scant teaspoon to spread the cocoa mixture onto the bottom and along the inside of mini-cupcake liners (or spread onto the bottom of a loaf pan lined with parchment paper). Place in the freezer until hardened, 5 to 10 minutes.
Mix together almond butter, remaining 1 tablespoon honey, salt and any optional ingredients.
Remove the pan from the freezer. Spread the almond butter mixture over the top of the chocolate (about 1 teaspoon per cupcake liner).
Rewarm the remaining chocolate mixture slightly and spread or drizzle it over the top. Place back in the freezer for about 10 minutes or until hardened. (If using a loaf pan, cut into small squares using a sharp knife.)
Instead of preparing your own chocolate mixture, substitute 1 (10-ounce) dark chocolate bar. Melt with 1/4 cup coconut oil or butter until smooth and shiny.