Coconut Chocolate Nutter Cups

• The Coconut Cup
• 1 cup coconut butter, melted
• 2 tablespoons organic coconut oil
• 1 tablespoon honey, warmed
• paste of 1 vanilla bean (or 1/2 tsp pure vanilla extract)
• Chocolate Nutter Filling
• 1/3 cup all-natural hazlenut butter
• 1/4 cup tahini
• 1 1/2 tablespoons unsweetened cocoa powder
• 1 tablespoon honey, warmed
• 1 pinch fine sea salt

1. Mix peanut butter, cocoa powder, honey, and salt to a small bowl until thick and smooth
2. Add the melted coconut butter to a food processor and turn on. Add the coconut oil and process for 20 seconds. Now add the vanilla bean and maple syrup. Process until smooth (about 5-8 minutes).
3. Line a mini muffin pan (or instead, I used rubber cupcake liners). Add about 1 1/2 tablespoons of the coconut paste to the bottom of each. Pat down until well set.
4. Place 1 teaspoon of the chocolate nut filling to the center.
5. Top with 1 teaspoon of the coconut paste and pat down.
6. Sprinkle with sea salt
7. Place cups in freezer/fridge to set

coconut cup, coconut butter, coconut oil, honey, vanilla bean, chocolate nutter, allnatural hazlenut butter, tahini, cocoa, honey, salt

Taken from food52.com/recipes/27445-coconut-chocolate-nutter-cups (may not work)