Coconut Butter Cups

By JenHall

haven't tried these yet

Ingredients

• ◾1 pound quality dark chocolate without soy
• ◾1 cup of shredded coconut
• ◾1 tablespoon vanilla extract
• ◾3 tablespoons coconut oil
• ◾10+ drops of stevia extract or to taste

Details

Adapted from wellnessmama.com

Preparation

Step 1

In a blender or food processor, combine the shredded coconut, vanilla, 2 tablespoons of the coconut oil and the stevia extract and blend/pulse until thick and paste like. It will eventually start to resemble the thickness of almond butter or coconut cream concentrate.

Set the coconut mixture aside. In a double boiler or bowl on top of a small pot of boiling water, melt the chocolate with the remaining 1 tablespoon of coconut oil. When melted, remove from heat. Pour about a tablespoon of the melted chocolate into the bottom of 12 muffin cups (silicon work best) and rotate the muffin cup to coat the sides (I haven’t tried paper liners, but they might stick!). Make sure you only use about half of the chocolate mixture.

Put the cups in the freezer to harden quickly once you have coated the bottom and sides of the muffin cups. When hardened, take each out and scoop out about a tablespoon of the coconut mixture into each cup and press down gently with the back of the spoon to flatten. Cover the tops of the coconut mixture with more chocolate and put back into the freezer or fridge to harden.

Once completely set, remove from the muffin cups (will probably need to dip the tray into hot water if using metal muffin cups) and store in an airtight container