Makes 24 mini cups
 
Chocolate Shell

1 cup organic extra virgin coconut oil

1 cup raw cacao powder

1 teaspoon pure vanilla extract

1 tablespoon pure maple syrup 

6 drops of stevia

Pinch of Celtic sea salt

 
Melt the coconut oil on low heat. Add in the rest of the ingredients and mix well. Drop a teaspoonful of the chocolate mixture into paper-lined mini muffin cups and put in the freezer for 20 minutes.
 
 
Almond Filling

1/2 cup almond butter or cashew butter

Pinch of Celtic sea salt

2 teaspoons pure maple syrup or stevia to taste 

 
Mix the ingredients together well.  Set aside. 
 
 
Place 1 teaspoonful of almond filling on top of solidified chocolate and top with a teaspoonful of chocolate mixture.  Freeze until set, about 20 minutes. 
Store in an airtight container in the fridge or freezer.