Place the baking chips and coconut oil into a bowl that is microwave safe. Heat the mixture at 30 second intervals until the chocolate is melted and the mixture is combined completely.
Line 8 sections of a mini muffin tin with mini cupcake liners.
Fill each of the cupcake liners about β of the way full with the chocolate mixture, and place into the freezer to set for 15 minutes.
Combine the almond flour, butter, Swerve sugar substitute and vanilla extract in a bowl, and blend on high until well combined.
Fill the cupcake liners to about β of the way full with the cookie mixture, and place into the freezer to set for one hour.
Place the bowl with the chocolate mixture back into the microwave if needed, and heat at 15 second intervals until smooth and creamy once again.
Fill the mini cupcake liners the rest of the way to the top with the chocolate mixture. Return the mini cups to the freezer one more time for 15 minutes so that the chocolate can set before serving.
DID YOU MAKE THIS RECIPE?Let me know I'd love to see it! Please Share @kimspireddiy and tag #kimspireddiy - Please Leave A Rating
I would love for you to share a link to this recipe, but please Do Not copy/paste the recipe or instructions to social media or websites. You may share one photo with a link back.