In a small microwaveable bowl, heat the chocolate chips and coconut oil 30 seconds at a time (stirring every 30 seconds) until the chocolate is completely melted
Line a mini muffin tin with cupcake liners (or use a silicone mini muffin pan without liners)
Add 1 tsp of the melted chocolate into each liner.
Add 1 tsp of almond butter into each liner (I let the bottom chocolate layer cool a bit before adding the almond butter)
Sprinkle with shredded coconut.
Top each with 1 tsp of melted chocolate.
Allow to cool completely in the fridge
Since the coconut oil softens the chocolate, it's best to keep these in the fridge
Enjoy!
Notes
Zlata's tip: You can use any type of nut butter you like – peanut, sunflower, cashew, hazelnut, or mixed. You can also use a high-protein peanut butter spread such as P28 or Nuts N’ More.