Recipe by @naominaturally


  • 6 Ounces Dark Chocolate Chips
  • 4 TBSP Maple Syrup
  • 2 TSP Avocado or Coconut Oil
  • 2/3 Cups Almond Butter
  • 1 TSP Vanilla
  • 1 TBSP Hemp Seeds
  • 1 Scoop S'moo


  1. Line mini cupcake pan with cupcake liners
  2. Melt chocolate over stove, then stir in 3 TBSP of Maple Syrup & Oil
  3. Mix Almond Butter, Vanilla, S'moo in small bowl
  4. Pour half of melted chocolate into cupcake pan, filling each mold halfway
  5. Freeze for 15 minutes or until chocolate is firm
  6. Spoon Almond Butter mixture on top of frozen chocolate, then pour remaining chocolate on top and sprinkle with hemp seeds
  7. Freeze for 1 hour or until solid