1 oz non-sweetened baker’s chocolate 2 Tbls honey 1 Tbls coconut oil 1/4 cup almond butter 1 tsp vanilla

- break up baker’s chocolate square with a knife. - Combine chocolate, honey and coconut oil into a microwave safe bowl. Heat in 30-second intervals until the chocolate is melted. - Add in almond butter and vanilla. - Using a hand mixer or whisk, mix all ingredients together until smooth. After cupcakes are completely cool, frost in a circular motion. Store cupcakes at room temperature for up to three days.