Coconut Butter Cups with Almond, Chia & Mint

I was skimming through my pantry this weekend trying to decide what to make for "dessert", and saw this jar of coconut butter that I bought a few weeks ago hiding in the back corner. I bought it in hopes of creating some sort of sugar free chocolate coconut truffle ball thing, but that never happened. Soon maybe? :)

I googled "coconut butter dessert recipes" to see what would come up. Sure enough like 74926 recipes and all it took was a couple of scrolls to decide what I'd be making.

Do you guys ever do that? Just start googling and kinda get inspired by another's recipes? If not, it's one of THE best ways to start to learn "how to cook", or if you are an a-okay cook, to explore with different foods and WAYS to cook with foods you already love. There are SO many incredible bloggers and chefs that post daily what they are doing live in their kitchens and daily recipes! Instagram is where I spend most of my time doin that stuff. Start exploring!

So, long story short, here's how my brain works: These were going to be chocolate coconut butter cups with goji berries on top. Just beautiful and simple and delicious. Then I saw my pumpkin seeds. And the walnuts so then it turned into a crumble on top. Well I also wanted to incorporate chia somehow?? But almonds go so well with coconut and chocolate?? Omg almond joy. That sounds good.

An almond joy inspired butter cup it was. My favorite candy bar. :) This one with a little spin, some Ceylon cinnamon and chia seed chocolate bottom layer.

Y'all this is so easy. So fast. And you can add ANY ingredients to this as you please. All kinds of toppings and fillers, spices, the works.

8 oz chocolate of choice (I used Lily's sugar free stevia sweetened chocolate chips)
1 T coconut oil, melted1 T Ceylon cinnamon (I like to tell there is cinnamon, use a little less if you just want a hint. Maybe 1tsp. You can always add more.)
Dashes of Himalayan salt
8-10 TBSP coconut butter (you can easily make your own with some shredded coconut and a good food processor)
12 tsp chia seeds 1/4 cup slivered almonds A few Small mint leaves

1. Melt the chocolate and coconut oil togetherin a bowl. I used a double broiler on the stovetop for my melting. You don't want the chocolate to get too hot is the thing. This method: bring a small pot of water to a boil then turned the heat down on low to a simmer, put a glass bowl on top of the pot and let the bowl get warm for a few minutes. Not hot...warm. Then put your chocolate chips or chopped chocolate (if you use a bark make sure to chop) into the bowl and stir with a wooden spoon until almost melted. Once almost melted, turn the heat off. Add cinnamon and salt if desired and stir.
2. Spoon about 1 TBSP into 12 cupcake liners, no need to spray these.
3. Pour in chia seeds and give it a few swirls.
4. Pop em in the freezer for about 7 minutes or until they're hard.
5. Pour anywhere from 1-3 tsp of coconut butter on top of the frozen chocolate cups. I used 1 TBSP (3tsp) for these.
6. The fun part, top with toppings.
7. Pop BACK into the freezer for another 10-12 minutes.8. Take them out and peel back the wrappers. Store in an airtight container in the fridge.

Make these and tag be sure to tag @tribegymokc when you do!!!

Happy What The Fork!

Much coco manna love,Chels