Mini Paleo Chocolate Cups

Line a mini cupcake pan with mini cupcake liners. (The recipe makes about 16 cups).

In a bowl, mix together the 1 1/4 cup chocolate chips and 2 tbsp coconut oil. Melt for 30 seconds, stir, and repeat until fully melted. Pour half of the melted chocolate mixture into the cupcake liners, filling them about halfway full.

Put the pan in the freezer for an hour or until the chocolate is hardened.

While the chocolate is hardening, make the cashew butter mixture: Combine 1/2 cup of cashew butter with 2 tbsp maple syrup and mix thoroughly. Spoon out some of this mixture to put into each hardened chocolate cup, filling almost to the top. If desired, use a knife to smooth out the top for a neater appearance.

Pour the rest of the melted chocolate on top of the cashew butter filling, covering it completely. Place the pan back in the freezer for another hour until they are hardened again. Enjoy! Store the mini paleo chocolate cups in the fridge or freezer.