Method

1. Line a mini cupcake tin with mini cupcake liners. I made 16 mini cups here so that’s how many to line.
2. In a bowl, mix together 1 1/4 cup chocolate chips with 2 tbsp coconut oil. Melt for 30 seconds, stir, and repeat this until the chocolate is melted.
3. Fill the cups halfway with the chocolate. You should have about 1/2 the chocolate mixture leftover.
4. Place the pan in the freezer for an hour.
5. When the hour is almost up, get another bowl out and mix the cashew butter + maple syrup together.
6. Remove the pan from the freezer and spoon the cashew butter mixture into each cup. You’ll want to almost fill each cup here. You can take a knife to smooth it out if you want your cups to be flat on top but can also skip that step.
7. Use the rest of your chocolate mixture and cover each cup.
8. Place back in the freezer for another hour or two, until the chocolate is completely hardened.
9. Store in the fridge or freezer.