8 tbsp (1 stick) grass-fed butter
1/2 cup crunchy almond butter
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1. In a small saucepan over medium-low heat, melt the butter and almond butter. Remove from the heat.
2. Add vanilla and cinnamon, stirring well until combined.
3. Line a muffin pan with liners and equally distribute the mixture into the pan.
4. Freeze for 30 min - 1 hr.