Simple Almond Butter Cups

1. 1 c smooth almond butter
2. 1/2 c unsweetened shredded coconut (optional)
3. 1T coconut oil
4. 1 T THM Supersweet Blend
5. 1 c Lily's chocolate chips
6. 
   
7. Place almond butter, oil and pureed dates in a glass bowl then microwave for about 30 seconds or until melted. Stir in shredded coconut until evenly combined. Divide the mixture into each opening of a mini muffin tin (fills 12 openings).
   
8. Place the carob chips in the glass bowl then microwave for about 30 seconds or until melted. Pour melted carob on top of each muffin tin then place the tin in freezer for about an hour.
   
9. Take muffin tin out of freezer. Carefully scrape a knife around the edges and the peanut butter cups will pop out fairly easy. Handle with care.