1. Line a 12-cup muffin pan with aluminum or paper cupcake liners. I recommend using aluminum liners, as paper liners will soak up the healthy oils in this recipe. Set aside. Clear some space in the freezer for the pan—you will need it later.
2. Add coconut butter to a microwave-safe mixing bowl. Heat in 10-second increments until completely melted.
3. Add almond butter and cacao powder. Whisk until well incorporated and smooth. Optionally, add monkfruit sweetener as recommended, or to taste. I used 30 drops. Whisk until well mixed.
4. Using a tablespoon, scoop and drop about 2 tablespoons of mixture evenly into each cupcake liner.
5. Place muffin pan into freezer. Freeze for 15-20 minutes, or until firm. Enjoy! Storing instructions below.

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