Add tigernut butter, 1 Tbsp coconut oil, salt, and 1 Tbsp honey to a food processor. Process until smooth and creamy. Set aside. (Alternatively, you can melt and whisk these together in a small pot over medium-low heat if you do not have a food processor.)

Line a mini muffin tin with paper liners. Set aside.

Add ⅓ coconut oil, 2 Tbsp honey, carob powder, and coconut butter to a medium pot over medium-low heat.

Whisk often until mixture is smooth and resembles melted “chocolate.”

Coat the bottoms of the muffin tin cups with the melted “chocolate.”

Next, fill with tigernut butter mixture, then drizzle more chocolate over the tops.

Put the tin in the freezer until firm, about an hour. Store in the freezer until ready to enjoy.