In a bowl combine almond butter, Collagen Whey & honey and stir until combined. In a microwave safe bowl, add 8 oz of the chopped chocolate. Microwave the chocolate for 30 seconds at a time, stirring between each time, until fully melted (about 2 minutes and 30 seconds total). Then add in the remaining ounce of chocolate and stir until melted. This helps temper the chocolate!

Take your silicone cup mold and add 1 teaspoon of chocolate to each cup. Use the end of a wooden spoon to swirl the chocolate up the sides of the mold. Place the mold in the refrigerator for about 5 minutes to firm the chocolate up. One chocolate is set, scoop the almond butter mixture into balls (about 1 heaping teaspoon of it) and add 1 ball to each cup.

Then scoop the remaining chocolate on top of the almond butter until the cup is full. Once they are all filled, place cups in the refrigerator (on a cookie sheet for stability), until set.

Pop out of the mold and enjoy! Keep them in the refrigerator for best texture!

*Note: You will not use all of the almond butter mixture! Keep the extra in the fridge for snacking or you can use more chocolate and make more!

*Makes 30 cups!