30g extra-virgin, cold pressed coconut oil
30g double cream
60g nut butter
30g cocoa powder
10g stevia or 6 drops liquid stevia
In a small bowl place the butter and coconut oil together and heat in the microwave for 30 seconds on high power. Mix and then heat for another 15 seconds. Stir in the cocoa powder, stevia, and cream and heat for another 30 seconds. Carefully spoon half of the mixture into small silicone moulds or cupcake holders. Spoon in 1tsp of nut butter into the centre of each of the moulds. Pour the remaining mixture over the nut butters to cover. Place the tray into a freezer for a minimum of two hours. Once fully frozen remove from the trays and keep in an air tight container in the freezer.