Almond Butter & Jelly Protein Cups

2 Keto Krisp Almond Butter Protein Bars  
2/3 cup almond butter  
1/4 cup blueberry jelly 
1/2 cup dark chocolate  
1 large tbs coconut oil  
 
To Do’s:  

Melt chocolate & coconut oil for 30 second increments in the microwave until thoroughly combined and melted.  

Scoop a small spoonful of chocolate into each muffin liner and have it coat the bottom & sides; let the chocolate covered liners set in the freezer.  

Meanwhile, combine almond butter & crumbled up protein bars into a bowl. Mix thoroughly.  

Remove chocolate liners from fridge, then scoop a spoonful of almond butter mixture into each muffin tin.  

Add a small spoonful of jelly on top of the almond butter mixture.  

Cover with more melted chocolate, then top with coarse sea salt.  

Put back into the freezer for 30+ minutes, then store in the fridge. & ENJOY!