1 ½ cups chocolate chips
1. Melt the chocolate and coconut oil in a microwave safe bowl until smooth.
2. Line a cupcake tin with paper liners and spoon half of the chocolate into the bottom of the cups.
3. Freeze for 5 minutes.
4. Drop ½ tablespoon dollops of the nut butter into the center and cover with remaining chocolate. Top with coconut. Freeze until solid.