- 1 cup smooth almond butter
- 1⁄2 cup unsweetened dried shredded coconut
- 1 tablespoon coconut oil
- 1 tablespoon honey
- 1 pinch salt
- 1 cup gluten-free chocolate chips, melted
Directions See How It's Made
- Place all ingredients except the chocolate chips in a food processor and blend until smooth.
- Divide into 8-10 mini muffin tins. No need to grease.
- Pour melted chocolate on top.
- Freeze 30 minutes. Pop out and store in freezer. Let sit out a few minutes before eating.