Break chocolate into chunks and place in a medium microwave safe bowl.

Microwave for 90 seconds.

Add butter and microwave for 30-45 more seconds until butter is 1/2 melted.

There will still be chunks of chocolate. Stir for 60 seconds or so until all is melted.

Add erythritol, stevia and vanilla and mix well with hand beater.

In a separate bowl, mix almond butter, softened butter and erythritol and mix with hand beater.

Line a muffin tin with liners.

Scoop about 1 tablespoon of chocolate into each cup.

Scoop a little less than 1 tablespoon of almond butter mixture into the center of each cup.

There may be a little leftover almond butter mixture. Eat a big spoonful for all your hard work!

Freeze and serve frozen!