1/2 cup cacao powder
1/2 cup coconut oil, melted
1/2 cup maple syrup
1 tsp vanilla
pinch of sea salt
1/2 cup cashew, peanut or almond butter
For topping: freeze dried raspberries and toasted coconut flakes
Whisk melted coconut oil, cacao powder, maple syrup, vanilla and sea salt until smooth.
Line a mini muffin tin with mini muffin liners. (Alternatively, you can use regular sized muffin tins and fill less.)
Pour chocolate into each tin, filling about 1/3 of the cup.
Place in freezer for 5 to 10 minutes.
Remove from freezer and fill an additional 1/3 with nut butter of choice.
Top with remaining chocolate to cover the nut butter and return to freezer for 2 minutes.
Remove and top with crushed freeze dried raspberries and coconut flakes. Return to freezer for 2-4 hours, or until completely frozen.
Store in air-tight container in fridge.