Organic Dark Chocolate Nut Butter Cups
9 oz. Organic Dark Chocolate- 70%, 80%, 85%- your choice. (3 plus bars)
2/3 Cup Organic Nut Butter of choice (unsweetened stir able kind)
3-4 Tablespoons fine, shredded organic coconut (add a bit, then add more)
1-2 Tablespoons of Honey to Taste
Sea salt to taste if needed
18 Paper Baking Cups (cupcake size)
Set 18 paper cupcake holders on a baking sheet. Gently melt a little less than half of your chocolate -4 oz., in a very small pot on low heat. Spoon 1 teaspoon of melted chocolate into each cup and using the back of a small teaspoon, spread the chocolate to the edges and slightly up the sides of each baking cup; keeping chocolate base on bottom, even. Allow to cool at room temperature until solid.
Place nut butter in a bowl and add a small amount of honey to taste - a tablespoon or so. Add shredded coconut and mix until mixture is combined. This mixture should be on the solid side vs. runny, so adjust as needed, depending on your nut butter base, by adding extra coconut or more or less honey as needed. The honey actually makes the nut butter get more solid and spongy which is good(so you can form into small patties). Add extra salt to taste if needed.
Divide the nut butter into 18 small patties that are the diameter of the cup holders. Press on top of the solidified bottom layer of chocolate. It can fill full diameter as it is nice to see the nut butter peaking out between the chocolate.
Melt the remaining 5 oz. of chocolate. Spoon 1 teaspoon of chocolate onto the top of each cup and smooth over nut butter and to edge of paper with the back of small teaspoon. Make sure to cover nut butter to edge of cup. Refrigerate until solid, about 30 minutes.