1 bag Lily's dark chocolate chips (sugar free) 1-2 Tbsp. coconut oil ½ cup cashew butter 1-2 Tbsp. crushed almonds Dash of almond or vanilla extract 3 drops SweetLeaf® Liquid Stevia Vanilla Crème Sweet Drops® Sea salt
Put the chocolate chips in a microwave safe bowl with the coconut oil. Microwave in 30 second intervals, stirring in between until chocolate is fully melted.
Fill a cupcake pan with liners. In a bowl, mix together cashew butter, crushed almonds, almond extract, and Vanilla Crème Sweet Drops.
Pour a thin layer of the melted chocolate into each cupcake tin. Top with a small scoop of cashew butter mixture and top with another layer of melted chocolate. Top each cup with crushed almonds and sea salt. Put cups into the freezer for about 20 minutes, then transfer to the fridge for another 30 minutes. Keep refrigerated.