Cooking Instructions
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Step 1
First, get out a 24 well mini muffin tin and line them all with paper liners.
Step 2
Fill a small pot halfway with water and bring it to a gentle simmer on the stove. Combine the
Dark Baking Chocolate (140 g)
,
Semi-Sweet Baking Chocolate (140 g)
and
Coconut Oil (15 mL)
in a heat proof bowl and set it over the simmering water without letting the bottom touch the water. Let it melt completely and become shiny while you stir it fairly often, which takes about 4-5 minutes.
Step 3
While the mixture melts, quickly stir the
Almond Butter (240 g)
,
Unsweetened Shredded Coconut (25 g)
and
Honey (20 g)
together thoroughly to make the filling.
Step 4
Take the chocolate mixture and scoop a teaspoon into the bottom of each well to form the base. Nudge it around to make sure it completely gets into the ridges of the liners. Then scoop a heaping 3/4 teaspoon of the almond butter filling on top of each chocolate base.
Step 5
Finish by scooping another teaspoon of chocolate on top of the filling and nudge it around to completely enclose it and be even on top. If the chocolate is too stiff to work with for this final step, set it over the pot of simmering water again to make it melty.
Step 6
Once all of the chocolate cups are formed, put the tray in the refrigerator for 30 minutes or so to let them completely set.
Step 7
Seal them up in a container and serve them as you crave them!
