Line a 12- cup mini muffin tray with paper liners. I needed another tray to fill out 6 more cups.
Melt the coconut butter on a double boiler. Once its completely melted add in the cocoa powder and maple syrup/honey. Stir it all well. Add in the vanilla. This will be a thin-ish consistency, but gets thicker as it cools. Taste and adjust for sweetness.
Fill up the paper cups half way with this mixture. Pop the tray in the refrigerator for 10-15 minutes till solid.
Once set, spoon over a 1/4 tsp of almond butter and even a lessor amount of jam on top. You can add more or less of either, depending on your preference.
Cover this with your chocolate mixture. Let it set for 5 minutes and then add your toppings. Refrigerate for 10-15 minutes for the chocolate to set.
Store covered in an airtight container in the refrigerator. I like to eat these at room temperature! Enjoy!
Notes
I stirred in puffed amaranth, hemp seeds, pumpkin seeds, salted peanuts in the leftover mixture and let in set in little muffin cups.Recipe inspired byMinimalist Baker!!