Cashew Butter & Jelly Coconut Butter Cups

Directions

1. Line a muffin tin with paper muffin liners. Set aside.

2. Melt the cup of coconut butter by placing it in a glass jar or bowl and partially submerging this in a bowl or pan of warm to hot water. Take care to test the water temp first to make sure it's not too hot for safety. Stir it a lot to melt it faster. 

3. Spread enough melted coconut butter in the bottom of each muffin liner to fully coat the bottom. You may also spread a small amount up the sides if you'd like to fully encase the filling.

4. Put in refrigerator or freezer to harden quickly.

5. When the coconut butter is hardened (it shouldn't take long), remove muffin tin and now fill each with desired amount of cashew butter and desired amount of spread. (Hint: raspberry is particularly tasty with coconut butter, so we always use more than less :)

6. Flatten the cashew butter and spread as much as possible with a spoon or your clean fingers.

7. Use the rest of the coconut butter to cover the cashew butter and fruit spread, forming the top of the coconut butter cup.

8. Place back in refrigerator or freezer to harden.

9. Once hardened, you can stack them and store them in a resealable container in either the refrigerator or freezer. 

10. Remove the individual coconut butter cups from the fridge or freezer a few minutes before you eat it so the coconut butter has a chance to soften slightly. You'll enjoy the experience so much more!