Strawberry Chia Coconut Butter Cups

Directions

1. Line a mini muffin tray with mini unbleached parchment liners.
2. If the coconut butter is firm, microwave or soften over a double boiler until it’s soft and just starting to melt.
3. Fill each parchment liner with 1/2 tbsp of coconut butter. Level each off if needed. Refrigerate for 30 minutes until the coconut butter is firm.
4. Dice the strawberries and add to a small pot with the honey on low heat.
5. Once the strawberries start to macerate, add the chia seeds and vanilla. Stir occasionally. Once the mixture is “gelling” remove from heat.
6. Fill the cups with a layer of the strawberry chia mixture and top with a layer of coconut butter, using enough so that the strawberry layer is concealed.
7. Refrigerate for at least 30 minutes until the cups are solid before enjoying.