5 ingredient coconut almond butter cups with a rich dark chocolate coating.
Combine coconut flakes, almonds, and 1 tsp of coconut oil in a food processor and combine until a butter forms, scraping the sides as you go. This can take anywhere from 7-10 minutes.
Once a butter has formed, add 2 tbsp of maple syrup and 1/2 tsp salt and pulse until the mixture has thickened and hardened slightly. This will make it easier to work with.
Melt the dark chocolate and 4 tbsp of coconut oil (simplest method is to combine ingredients in a stainless steel mixing bowl and place on top of pot of boiling water, stirring regularly).
Line one 12 cup muffin tin with 12 paper liners. Spoon 1 tbsp of dark chocolate mixture in to each liner.
Using your fingers, shape about 1 tbsp of coconut almond butter mixture into a round disk the size of the muffin liners. Place on top of dark chocolate and spoon enough dark chocolate over the top to cover completely.
Freeze coconut almond butter cups for 1-2 hours or until completely hardened. Store in an air tight container in the freezer and enjoy liberally.