- 225 g (1 cup) coconut oil
- 110 g (1/2 cup) raw cacao butter
- 2 tbs double cream
- 2 tbs raw cacao powder, divided
- 1 tsp liquid stevia
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 55 g (1/3 cup) blanched almonds, chopped
Melt the coconut oil with the cacao butter in a saucepan set over medium heat, stirring occasionally.
Once melted, remove from the heat and whisk in the cream, 1 tbsp cacao powder, liquid stevia, vanilla extract, salt, and chopped almonds.
Divide the mixture between the holes of a 12-hole silicone mini muffin or cupcake tray. Cover and freeze until firm, about 1 hour.
To serve, remove the tray from the freezer and let it stand at room temperature for 5 minutes. Turn out the cups and dust with the remaining 1 tbsp cacao powder.