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Prep time
1 hour 10 minutes
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Makes
12 cups
Author Notes
Looking for a sweet treat that is *actually* good for you? Let me introduce you to these sweet and creamy cups! —Alexa Federico
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Ingredients
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1 cup
coconut butter
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6
strawberries
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1 teaspoon
honey
Directions
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Line a mini muffin tray with mini unbleached parchment liners.
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If the coconut butter is firm, microwave or soften over a double boiler until it’s soft and just starting to melt.
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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.
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Dice the strawberries and add to a small pot with the honey on low heat.
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Once the strawberries start to macerate, add the chia seeds and vanilla. Stir occasionally. Once the mixture is “gelling” remove from heat.
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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.
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Refrigerate for at least 30 minutes until the cups are solid before enjoying.
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