1. Line an 18-count mini muffin tin with mini muffin liners and set aside.
2. In a microwave-safe bowl or on the stovetop, melt the coconut oil with the chocolate chips.
3. Quickly coat the bottom and sides of the muffin liners with the melted chocolate, reserving some for topping later. Place the coated muffin tins in the freezer to firm up.
4. Once firm, drizzle the coconut butter into the cups. Top with the remaining chocolate and freeze until firm.

PREP TIME & NUTRITION:
Prep Time: 5 minutes, Servings: 18, Calories: 120, Net Carbs: 2g, Fats: 8g, Protein: 1g