Chocolate & Coconut Butter Swirl Cups

These chocolate and toasted coconut butter swirl cups are a delectable and filling treat that fits well with the Paleo diet. They require no refined sugars or grains and are a simple dessert to satisfy your sweet tooth.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/4 cup coconut oil
• 2 tablespoons honey
• 1/2 cup almond butter
• 1/4 cup cocoa powder
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

Preheat oven to 325F 160C

Spread shredded coconut on a baking sheet and toast in the oven for 5-7 minutes or until lightly golden brown, stirring occasionally

In a small saucepan, melt coconut oil and honey over low heat until combined

In a separate bowl, mix almond butter, cocoa powder, vanilla extract, and a pinch of salt until smooth

Line a mini muffin tin with mini cupcake liners

Place a small spoonful of the almond butter mixture into each cup, followed by a small spoonful of the toasted coconut

Continue layering until cups are filled

Using a toothpick or skewer, swirl the almond butter and coconut layers together to create a marbled effect

Place in the freezer for 30 minutes to set

Once set, remove from the muffin tin and store in an airtight container in the refrigerator

Enjoy chilled