Mine ended up a funny shape cause I squeezed them on to a plate that was a little bit too small. Also I’m very messy as you can see!! They still taste the same though!
100g chocolate unsweetened (or any chocolate if your not worrying about carbs)
2tbsp coconut oil
100g almond butter ( I picked almond butter cause it was slightly lower carb but you can use whatever nut butter you wish)
1 pinch of salt
Melt the chocolate , butter & coconut oil together
Mix the almond butter with the swerve & salt
Pour half the chocolate mixture in to the bottom of the cupcake cases
Spoon full of almond butter mix on top
The another layer of chocolate over the top so that it covers the almond butter
To set leave in the fridge for 30 mins? It didn’t take too long to set.
Eat now or put in the fridge to eat later!
Obviously the nutritional content will vary with what chocolate or nut butter you use!