Combine the butter and coconut oil in a microwave-safe bowl and melt. Or melt over the stove - your choice!

Stir and then add unsweetened cocoa powder, vanilla and liquid stevia. MIX WELL!

Once well mixed, fill mini muffin molds almost to the top. Leave room for a smidgen of heavy whipping cream. It makes about 45.

Put in the freezer for 20-30 minutes until set and cold. 

Add about 1/4 teaspoon of heavy whipping cream to each mold or until it is full.

Put back in the freezer for 30 more minutes.

Then you can pop them out of the molds and put in a seal-able container to keep in your fridge.

Now you are all set to pop one in your coffee whenever you want! 

Serving size is 2!