Almond Butter and Jelly Cups

Directions

1. melt the coconut oil in the microwave at 30 seconds at a time in a microwave safe container
2. add the almond butter to the oil and stir until it is combined. salt to taste - i put a good amount in!
3. place silicone cupcake cups in a cupcake tin. Silicone will help them not stick to the pan or paper
4. add 25ml of almond butter to each cup then put in the freezer to set for 25 minutes
5. once it is hard, add the jam to each cup. add another 25ml of almond butter to each cup and freeze for another 25 minutes.
6. store in the freezer for two weeks, but i doubt they last that long