Directions

1. Combine raw cacao honey and coconut oil in a saucepan. Place over medium-low heat and cook, stirring often, until melted and well combined. Stir in a pinch of salt.

2. Pour half of mixture into 6 mini silicone cupcake molds. Freeze until firm, 5 to 10 minutes.

3. Meanwhile, prepare filling: Combine almond butter, another pinch of salt, and 20 sprays of Bee Propolis, if using. Stir until well mixed. Add a dollop of filling to center of each chocolate base. Freeze 15 minutes.

4. Rewarm remaining chocolate mixture, if it has firmed up. Divide among cups, covering filling. Freeze until firm, about 15 minutes.