2 c chocolate chips
1/2 c liquified coconut oil
1/2 c agave nectar
1 c sunbutter
1/8 tsp vanilla liquid stevia
1/2 tsp salt
Melt chocolate chips to a fudgy consistency.
Spoon a couple teaspoons of chocolate into 24 mini paper cups in a mini-muffin tin.
Mold the chocolate up the sides of the cups.
Add agave to liquified coconut oil, then pour into a mini food processor.
Add sunbutter, stevia, and salt.
Pulse until mixed.
Fill each cup to the top and freeze until solid.
Keep these in the freezer and enjoy about 15 minutes after taking them out.