1/2 cup coconut butter, melted
1/2 cup cocoa powder
1/2 cup coconut oil
8 drops of Lakanto liquid sweetener
- Line a 12-count mini muffin tin with mini muffin liners and set aside.
- In a microwave-safe bowl or stove top, melt your coconut oil. Add your cocoa powder and mix until fully combined and no lumps remain. Add Lakanto liquid sweetener.
- Moving quickly, coat the bottom and sides of the muffin liners with melted chocolate. Ensure a little is left over to the top with later. Place the chocolate coated muffin tins in the freezer to firm up.
- Once firm, divide the coconut butter amongst the cups. Freeze again. Top with the remaining chocolate and freeze until firm.