Serves: 10 Prep Time: 5 Mins Cook time: None

Ingredients

60ml (¼ cup) coconut oil, melted
2 tbs almond butter
2 tbs peanut butter
1 tbs maple syrup - (opt for a no carb sweetener for true Keto)
2 scoops Chocolate Noway
1 tbs coconut flour 10g
40g (½ cup) coconut chips
1 tsp cinnamon
Pinch of salt

Method

1. Melt coconut oil, almond and peanut butter on low heat in a small saucepan. Add in maple syrup and combine well. Remove from heat.
2. Place all dry ingredients in a medium-sized bowl.
3. Add wet ingredients and combine well.
4. Pour mixture into a silicone mini-muffin tray (or lined tray), 1 tbs for each hole.
5. Set in freezer for 1-2 hours.
6. Remove from molds/tray and store in an airtight container in the freezer.

NOTE: Will melt quickly in the heat due to fat content.