Ingredients
Units
- 1 ½ cups dairy-free chocolate chips
- 1 ½ cups almond butter
- flaky sea salt
Instructions
- Place foil or paper liners into the wells of a mini muffin pan (you’ll need about 24).
- Place the chocolate chips and almond butter in a glass or other microwave-safe bowl. Heat in the microwave in 30-second intervals, stirring each time, until the ingredients are melted and smooth.
- Pour the mixture into your muffin liners, filling almost to the top. Rap the tin on the counter to level and sprinkle with a bit of the sea salt.
- Freeze till set, at least 1 hour.
Notes
You can replace the almond butter with any nut or seed butter, and the dairy-free chips with white, milk or semi-sweet.
- Prep Time: 10 minutes + setting time
- Cook Time: 2 minutes
- Category: dessert
- Method: Quick
- Cuisine: Holiday