Ingredients
- ¾ cup Artisana Organics coconut butter (this is different than coconut oil)
- 1 Hu Kitchen hazelnut chocolate bar
- 2 tsp coconut oil
Instructions
- Line muffin tin with 6 liners.
- Melt coconut butter with 1 tsp coconut oil.
- Once consistency is nice and drippy, pour 1/4 of the mixture into each cup.
- Freeze for 10-15 minutes.
- Remove from freezer.
- Melt chocolate bar with remaining coconut oil, and pour 3/4 of the chocolate mixture into each cup.
- Next, pour the remaining coconut butter mixture on top and freeze for 10-15 minutes.
- Remove from freezer and drizzle remaining chocolate on top.
- Go to town and devour! store in freezer.
Calories: 155kcal | Carbohydrates: 7g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 7mg | Potassium: 33mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 10mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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