• 1 3-oz. cup Chocolate Chip Cookie Dough
• 1 tablespoon almond flour
• 1 tablespoon almond butter
• 1 cup dark chocolate (we like Hu or Eating Evolved)
Melt the dark chocolate and pour half into silicone cupcake molds or the bottom of a muffin tin. Put in the freezer for at least 30 minutes. In a small bowl, mix together the cookie dough, almond flour, and almond butter in a small bowl. Form the dough mixture into tablespoon-sized discs and place on top of hardened chocolate in molds. Cover with remaining melted chocolate and freeze. Store in the freezer.
Recipe by Erin Morrissey of Erin Lives Whole.