Instructions

1. Add Almonds to a food processor and blend until crumb-like.
2. Add Cacao Powder, Sugar, and blend. Stop to scrape the sides down if needed.
3. Add Coconut Oil and blend.
4. Slowly add Almond Milk.
5. Pour Chocolate into butterfly molds.
6. Freeze 45 minutes.
7. Remove from mold and dip each butterfly into sprinkles.
8. Freeze another 10 minutes to set.
9. Store in fridge.
10. Buon Appetito!