Velvety Chocolate Almond Butter Coins
1/2 cup 70% dark chocolate chunks (could use chocolate chips or chopped chocolate)
1/2 cup almond butter
1/4 cup coconut butter
1. Prepare a mini muffin tin with 16 paper liners.
2. In a double boiler (or microwave) melt chocolate chunks. Remove from heat and stir in almond butter and coconut butter until totally blended. If they aren't blending easily, heat gently.
3. Take about 1 tablespoon of the mixture and pour into each of the muffin cups. Chill until solid in the fridge or freezer and keep cold until serving.