24 macadamia nuts

3 tbsp shredded coconut

3 tbsp unsweetened cocoa powder

3 tbsp virgin coconut oil (melted)

3 oz coconut butter (creamed coconut) softenened

1 pinch sea salt

1/4 tsp bourbon vanilla

1 tbsp almond butter



Place a silicone mini-muffin pan on a flat baking sheet and grease 12 slots with coconut oil.

In a medium bowl, combine coconut oil, coconut butter, sea salt, vanilla, and cocoa powder.

Mix thoroughly until all ingredients are combined. Pour the mixture into the 12 greased slots filling almost to the top. Add a macadamia nut to each of the molds and press in lightly to submerge.

Place the entire tray into the refrigerator to cool.

After about 30 minutes, the candies should be hardened enough to pop out of the mold.

Flip them over (top side down) onto a sheet of wax paper.

Use your hands to roll up a pea sized piece of almond butter and place it on top of each candy.

Press a macadamia nut into the almond butter and store in the refrigerator until ready to serve.