1cupCoconut Butter (also called coconut manna or coconut creme concentrate. I used Anastasia coconut butter
2tspsweetener I used pure maple syrup
3tbsppistachio butter
Instructions
1.) In a large bowl, add the coconut butter and sweetener of choice and mix until well-incorporated.
2.) Spoon the mixture evenly into the muffin tins lined with muffin wrappers, about 1/3 full.
3.) Spoon in the pistachio butter or nut butter of choice.
4.) Spoon the remaining coconut butter on top of the pistachio butter and spread evenly until the top completely covers the pistachio butter. Feel free to use your fingertips at this point.
5.) Put into the refrigerator for 60 minutes or overnight.
Store in zip-lock bags or any air-tight container. Can be stored for up to 3 weeks in the refrigerator.