Fair Trade Cashew Cups

Ingredients

• 1½ C Dr. Bronner's Fair Trade Coconut Oil , melted
• 1½ C Equal Exchange Cocoa Powder
• 4 T maple syrup
• 2 C Equal Exchange Roasted Cashews
• 2 T maple syrup
• ¼ C olive oil
• sea salt , for sprinkling
• shredded coconut , for sprinkling

Instructions

1. Whisk together coconut oil, cocoa powder, and 4T maple syrup until well combined. Set in the refrigerator to set up for 15 minutes.
2. While the chocolate is setting up, line 2 muffin pans with baking cups.
3. When the chocolate has stiffened, brush a thick layer of chocolate into the baking cups. Set muffin pans in the refrigerator to set up. There should be a little less than ½ the amount of chocolate left. Let this sit out at room temperature and set aside.
4. Make the cashew butter: Grind cashews in food processor until creamy. This will take several minutes. Stop and scrape down the sides as necessary. Add ¼ C olive oil and 2 T maple syrup and blend until creamy.
5. Take the cups out of the fridge. Add a dollop of cashew butter to each cup, smooth it out, and top with remaining chocolate (you may have to warm the chocolate again). Repeat with all cups.
6. Sprinkle cups with coconut and sea salt, and place in freezer for ½ hours, or until super firm. Let cups sit out at room temperature for 10 minutes before eating.