- 2 ounces dark chocolate
- 1 teaspoon coconut oil
- 4 teaspoons nut butter, of choice
- 4 fresh raspberries, mashed
- Flakey sea salt, optional for topping
Prep 4 silicone muffin trays or 4 paper liners set it a muffin tin.
Melt chocolate and coconut oil in the microwave in 30 seconds increments, and stir to combine.
Add 1 teaspoon chocolate to each liner, Tap the liner to cover the bottom of the mold evenly. Freeze for 3 minutes, or until set.
Remove from the freezer and top chocolate with 1 teaspoon nut butter and 1 teaspoon mashed raspberries. Top with 2 teaspoons of the remaining chocolate. Sprinkle top with flakey sea salt. Freeze again for 10 minutes until completely set.