Instructions

Gently heat the almond butter, 1/3 cup coconut oil, vanilla, maca (if using), monkfruit / maple syrup and cinnamon on low heat for around 10 minutes or until everything is melted and well mixed. In the meantime use a separate pot to heat the chocolate chips and the remaining 1/3 cup coconut oil over low-medium heat until the chocolate is fully melted. Grab a mini muffin tin, or heart shaped mold if you're feeling fancy, and pour around 1 tsp of the melted chocolate mixture into each mini mold. Throw your mold into the freezer for 10 minutes until the chocolate settles and cools, then top the base layer of chocolate with your hazelnut almond mixture, using about 1 tbs nut butter per mold. Return your tray to the freezer to set the hazel nut butter layer, then top with the remaining melted chocolate and sprinkle with flakey sea salt. Return to the freezer to set for at least 30 minutes. These treats keep well in the freezer for 1 - 2 months, or for around 1 week in the fridge. Happy Valentines day from this doctor's kitchen.