1/4 cup ice-cream scoop of organic butter or coconut oil
3 to 4 squares unsweetened chocolate (your preference)
1/4 to 1/2 teaspoon NOW brand or KAL brand stevia, (to taste) - (Equivalent to 1/2cup sweetening power)
dash of cinnamon - optional
In a saucepan, melt butter/coconut oil and chocolate squares over very low heat. Remove from heat.
Add Stevia, salt, and cinnamon.
Almond Butter Filling
1 scoop Nature Pro Vanilla protein powder
1/2 teaspoon salt
1/2 cup raw almond butter
1 tablespoon pure vanilla (no sugar – check the label)
1/4 cup ice-cream scoop of organic butter or coconut oil (or a combination), well softened
Combine all the filling ingredients into a kind of very thick pudding, by mashing with a fork. This takes some mixing, and is easier if your almond butter and butter/coconut oil are at room temperature.
I use silicone muffin cups or a silpat mini muffin tin without any liner. If you do not have this, or cannot find one, use a regular or mini cupcake tin lined with regular or mini cupcake papers. This is what I have done pictured above.
Pour enough chocolate mixture to cover the very bottom of the cupcake papers.
Spoon (I use a tiny ice-cream scoop; you could use a large melon baller) a little of the almond butter filling on top of the chocolate coating.
Cover with the remaining chocolate mixture.
Chill to set.
Store in the refrigerator or the freezer.