1/2cupdairy-free chocolate chips or dark chocolate, melted
Place shredded coconut in food processor and process continuously until you hear an audible change in the food processor. Stop and scrape the sides down. Cover and continue to process, stopping and restarting to scrape the sides down until it turns into a smooth coconut butter.
Once coconut butter has formed, add almond butter, honey, collagen and a pinch of sea salt to the food processor. Pulse until combined.
Line a mini muffin tin with parchment liners, and add a small spoonful of mixture into each liner to make 12 cups.
Melt chocolate chips over stove in a double boiler or in the microwave in a microwave safe dish. If you use the microwave, heat in 30 second increments and stir between each one to prevent chocolate from burning.
Pour the melted chocolate over the coconut butter mixture. Place in the freezer to set, about 30 minutes.
Once set, remove cups from muffin tin and store in the fridge or freezer in an airtight container.
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