Ingredients:
Base:
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1/2 cup coconut oil (melted)
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3/4 cup nut butter (we used Maple Cinnamon Bun Almond Butter)
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1/4 tsp. sea salt
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1 tsp. vanilla extract
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3 - 4 drops liquid stevia
Chocolate Ganache:
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1 tbsp. cocoa powder
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6 tbsp. coconut oil
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1 – 2 drops liquid stevia
Instructions:
Place cupcake baking liners in to a mini cupcake pan. Mix together ingredients for the base. Refrigerate for about an hour. Top with chocolate ganache and refrigerate for another hour.