Instructions

1. 1) 1/2 cup coconut oil or butter & 1/2 cup xylitol - bring to boil to get rid of granulation

   2) In food processor add 1/2 cup almond butter & 1/2 cup unsweetened cocoa powder

   Pour hot #1 into #2 and pulse 3 times (be careful not to liquefy) and pour into a mold or baking cups.

   For quickset put in freezer for 30 minutes and then keep in refrigerator.

   The chocolate melts quickly so you need to keep them cold.

   (It should make about 20)

   *** for peanut butter cups- put a dollop of peanut butter on top of chocolate mold and put in freezer to set for 30 minutes and then refrigerator