Keto Cinnamon Raisin Almond Butter Cups

• 1 scoop Organic MCT Powder
• 1 cup sugar-free dark chocolate, roughly chopped
• 2 Tbsp Organic Refined Coconut Oil
• 1/4 cup smooth, unsweetened almond butter
• 1/4 Tbsp raisins, roughly chopped
• 1 tsp ground cinnamon
• 1/2-1 Tbsp powdered Stevia or erythritol (optional)

Line a muffin tin with muffin liners.

Place the chocolate and 1 Tbsp of the coconut oil in a small bowl and melt in the microwave, stirring every 20-30 seconds.

Place 1.5 tablespoons worth of melted chocolate in each of the muffin liners for medium-sized cups or 1 tablespoon for mini cups. Using a pastry brush or small spoon, push the chocolate up the sides. Place in the freezer for 10 minutes to solidify.

Make the filling by combining the almond butter, raisins, cinnamon, MCT Powder, remaining coconut oil and stevia in a small bowl and stirring until uniform.

Remove the chocolate cups from the freezer and add a tablespoon of almond butter mixture in each for medium sized ones or a teaspoon for mini chocolate cups.

Top each of the cups with remaining chocolate.

Place back in the freezer for 30 minutes, until completely set.

Remove muffin liners and serve. Best kept in the fridge.