5 tbsp Coconut oil
6 tbsp Cacao powder
1 tbsp Ground cinnamon
1 tsp Vanilla extract
1 tsp Monk fruit sweetener
3 tbsp Nut butter of choice
Mix all the ingredients in a bowl except for the nut butter.
Put 1/2 teaspoon of the mixture into each cup of a mini muffin pan.
Freeze for about 10 minutes. Set the remaining mixture aside.
Add 1/4 teaspoon nut butter on top of each frozen “cup.”
Add another 1/2 teaspoon of the cacao mixture on top of the nut butter, then freeze again for about 15 minutes to harden.