Chocolate Covered Caramel Almond Cups....P3

1 C Creamy Almond Butter
1C Agave Nectar
1 tspn celtic salt
2 C sliced Almonds
2 TBSP Van
2 bags sugar free choc chips
2 TBSP Agave Nectar
2 TBSP Coconut Oil

In a pan warm the Almond Butter, Van, salt & 1 C of the Agave Nectar. Add the sliced Almonds, stir well & set aside for a few minutes.
Put the candy size paper cup liners on a large tray. This batch should be enough to fill up the tray with the cups. Fill the cups up half way with gooey mix.
Place the tray in the freezer for a few minutes.
Put the Choc chips in a bowl w/the coconut oil & the 2 TBSP Agave Nectar & melt in the microwave. Stir well.
Take the tray out of the freezer & spoon the chocolate on top to the top, then freeze.
Once they are set, you can store them in the freezer in a container.