In a mixing bowl, stir together the almond butter and sweetener. If your nut butter is a little thick, gently heat these together on a low heat before hand.
Add in the oat flour and a good pinch of salt and give this a thorough mix (use your hands if needed) until the mixture comes together to form a dough. Stir in the chocolate chips to evenly distribute.
Line a cupcake tray weith cases and press your cookie dough into each of these, filling them about half way. Pop your cups into the freezer for 1 hour.
Gently melt the chocolate and coconut oil together, spread this over each of the cookie dough layers and return to the frezzer for an additional hour, allowing the chocolate to set.
Keep stored in your fridge or freezer for all of your snacking needs!
