Chocolate Cashew Butter Cups

1

Line a muffin pan with muffin muffin liners.

2

In a small saucepan on low heat, add the coconut oil and chocolate chips. Stir continuously to melt the chocolate and to ensure it doesn’t burn.

3

Once melted, pour approximately one tablespoon of melted chocolate into each muffin liner. Sprinkle a pinch of salt into each cup. Set the rest of the melted chocolate aside.

4

Put in the freezer for 15 minutes.

5

Remove from the freezer and add approximately one tablespoon of cashew butter to each cup.

6

Top each cup with the rest of the melted chocolate and sprinkle sea salt into each cup.

7

Put back in the freezer for 30 minutes to 1 hour.

8

When ready to eat, remove the paper and thaw for five to ten minutes.

9

Notes: No cashew butter - use peanut butter, almond butter, tahini.