Make these paleo or vegan by making a few tweaks — see notes below. They’re also gluten-free!

Units Scale

1/2 cup coconut oil
1/2 cup cocoa powder (such as Hershey’s)
1/2 cup smooth almond butter, natural peanut butter, or other nut butter)
1/4 cup honey or real maple syrup
1/2 teaspoon vanilla
Maldon salt or flaky sea salt
Other optional toppings: Whole salted/roasted almond, coconut flakes, cashews or other nuts

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Line a 12 cup regular sized muffin tin with paper cupcake liners.
Place the coconut oil, cocoa powder, nut butter, and maple syrup or honey into a microwave safe bowl (a glass bowl works well, or a Pyrex glass measuring cup). Heat for 30 seconds at a time, stirring well in between until the mixture is smooth and melted. Add the vanilla.
Spoon the melted mixture evenly into the 12 prepared muffin tins. A funnel picture (with a long spout) works very well for this to minimize the mess, but you can use a spoon.
Top with whatever you like: Maldon salt or other flaky sea salt, coconut flakes, and salted almonds work really well but you could honestly top them with anything.

Keep refrigerated and serve cold. These start to melt if left out for more than a few minutes!

For these to be paleo, don’t use peanut butter. Almond butter works great, or you could use cashew or sunflower seed butter.

To make these vegan, use maple syrup instead of honey.