Chocolate
3/4 cup coconut oil (organic unrefined virgin)
1 Tbs cocoa powder
1 tsp vanilla extract
25 drops of ez-sweetz
almond butter mixture
2 Tbs almond butter
1/2 Tbs butter
5 drops of ez-sweetz
Heat coconut oil until liquid and mix in the other ingredients until well blended. Heat almond butter ingredients for 15 seconds and stir very well to combine. Use a 12 cup non-stick cupcake pan. Pour a thin layer of chocolate in the the bottom of each round and put into the freezer. This will not take longer then 5 minutes. Put the almond butter mixture into a sandwich bag, cut a tiny hole at the bottom and put some in the center of each one. Stick back in the freezer for about 5 minutes. Pull out and pour remaining chocolate over the top to cover the almond butter. Put back in the freezer for 5 minutes to set and remove to the fridge.
These have to stay refrigerated or they will melt.
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