1. Line a muffin pan with liners. 2. Melt dark chocolate with 2 scoops collagen peptides mixed in over the stove top.3. Pour 2 tbsp melted chocolate/collagen combo into each lined muffin pan then freeze until chocolate hardens. 4. Melt cashew butter with 2 tsp coconut oil and pour 2 tbsp of cashew butter over frozen chocolate, then place back into freezer until cashew butter also hardens.5. Melt coconut butter on stove top and pour 2 tbsp onto frozen chocolate/cashew butter cup and place back into freezer until all layers are hard. Remove from freezer and let sit for 5 mins before enjoying!