“All you need is love. But a little chocolate now and then doesn’t hurt.” – Charles M. Schulz
Happy Valentines Day!
I personally love a holiday that gives you a reason to eat chocolate all day. Today, I made Coconut Raspberry cups.
For the chocolate:
- 1/2 cup of melted coconut oil
- 1/2 cup of cocoa powder
- 1/3 cup of honey
For the filling:
- 1 cup shredded coconut
- Organic raspberry preserves
Mix melted coconut oil, cocoa powder, and honey into a bowl and stir until there are no lumps. Place parchment cupcake liners on a baking tray. Then, pour a little bit of the chocolate mixture until it covers the bottom of each cupcake liner. Put cupcake liners in the freezer for 30 min to an hour. Set the remaining chocolate off to the side to use later.
While the chocolate is hardening, pour a cup of shredded coconut in a food processor and mix for 20-30 minutes until the coconut turns into a buttery consistency.
After the chocolate has hardened, put half a teaspoon of the coconut butter and half a teaspoon of the raspberry preserves in the center of each cupcake liner on top of the hardened chocolate. Cover the coconut and raspberries with the remaining melted chocolate and place the coconut cups back in the freezer for an hour.
