Yield: Around 18 Fat Cups
1.5 cups coconut oil
6 tablespoons mct oil
1 cup Almond butter (no added sugar)
1/4 cup grassfed butter
1/4 cup pure sugar free cocoa
cupcake paper cups
28 drops stevia (I used 6, but you want to use more)
Take MCT Oil and mix it up into the Almond Butter
Take a small sauce pan and heat half the coconut oil, butter, and cocoa, stirring the cocoa in until the mixture is smooth.
Take mixture and pour into the cupcake holders.
Then place in the refrigerator or freezer for 15 minutes.
Meanwhile melt the nut butter in a different sauce pan. Let it cool for about 10 minutes after melting.
Take the chocolate cups out of the freezer and pour almond mixture on top.
Then place back into the freezer for 15 minutes and repeat the process of melting the coconut oil, butter and cocoa to make the top layer.
After 15 minutes is up, pour the final layer, and freeze for another 30-40 minutes. (The longer you freeze them the better they taste in my opinion).
Serve and eat quickly so that they don't melt and become messy. They will melt easily so don't let them sit around!