Almond Butter Cups

I told you I was gonna get dirty...so dirty!

INGREDIENTS

1/3 cup plus 2 tablespoons coconut oil

12 ounce bag of Ghirardelli 60% cocoa chips

1 cup almond butter

DIRECTIONS

Melt package of chocolate and 2 tablespoons of coconut oil in a double boiler or microwave on low heat, stirring occasionally until melted and blended.  Fill silicone mini muffin cups 1/3 full of melted chocolate mixture.  Put in freezer for 10 min.  While you wait, microwave 1 cup almond butter and 1/3 cup coconut oil stirring occasionally until melted and blended.  Once chocolate is set up, pour the almond butter mixture in cups an addition 1/3 full.  Put in freezer for 10 min. Once almond butter is set up, top cups off with chocolate and return to the freezer to finish setting.  Pull cups out of the silicone shells and put the WHOLE thing in your MOUF!