And the coconut chocolate cup is born....

It's grain free gluten free sugar free and oh so good. Next batch we add almonds.

Why? Because Halloween is all about Almond Joys. And I can't have them this year. Or can I?

Make a batch of coconut filling: basically take some coconut, some sweetener and some cocoa butter or grass fed butter if you don't have cocoa butter. 
Melt about 1 oz of butter per 1/2 cup of coconut and 2 tablespoons swerve. Blend and refrigerate.
Now make your chocolate. about 3 oz of cocoa butter, 2 tablespoons cocoa and 2 tablespoons swerve but taste it for best results. (confectioners is best). Melt the cocoa butter and mix with cocoa and swerve. 
pour into mini muffin cup liners about 1/3 of the way up. makes 12 cups. 
Begin adding coconut mixture to each cup, a nice round dollop will do. Then take the rest of the chocolate and pour over each mound of coconut. Refrigerate. 

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