In a double boiler or saucepan over low heat, gently melt the coconut oil with cacao butter.
¼ cup coconut oil, 2 ounces cacao butter
Remove from heat and add in swetener, collagen, cardamom. vanilla, and salt. Continue stirring until smooth.
1 tablespoon powdered Monkfruit Sweetener, 1 tablespoon grass-fed beef collagen powder, ¾ teaspoon cardamom powder, ¼ teaspoon vanilla extract, ⅛ teaspoon salt
Distribute the walnuts evenly between 8 mini muffin molds. Pour the melted chocolate mixture equally each muffin well.
½ cup walnuts
Place in the freezer for 30 minutes to chill. Once set, they will pop out easily. Tip upside down and bang on the counter to release or take a knife, run around the edges, and separate the chocolate from the mold.