Total Time: 25 minutes
Serving Size: 6-8 cups

Chocolate:
2 bars of unsweetened chocolate bars
1/4 cup organic butter
4-6 tablespoons of coconut oil
2 tsp vanilla extract
Sea salt (to taste)
Stevia to taste (liquid or powder) (NOW brand, KAL brand stevias are good, Swerve is good) (probably need more than you are expecting to take away bitter flavor)

Filling:
Raw almond butter


In a saucepan, melt butter, coconut oil and chocolate squares over very low heat. Remove from heat. Add Stevia. 

In muffin tins (lined with paper liner ideally) put approximately 2 spoonfuls of melted chocolate to cover just the bottom of paper/tin.  Put in freezer for a few minutes until “set” or firm.

Once removed, scoop as much almond butter into each cup as desired.  Approximately 2 tbsp. Cover nut butter with chocolate until covered and smooth on top. Sprinkle sea salt on top. Put in freezer until completely set.  Keep in freezer until ready to eat for best results.

*Try new cups: any other nut butter, whole almonds, pecans, walnuts, peppermint extract for peppermint chocolate. 

*If no muffin pan, use parchment paper on bottom of a cookie sheet or cake pan and make “bark” type of chocolates with nuts.
Or use a plastic egg carton and do the almond butter cups.