Fudgy Black & White Salted Candy Cups

1. 1

   Add coconut butter, 4 1/2 teaspoons agave syrup and vanilla extract to a food processor and process until completely combined. With the addition of the agave the mixture may become a little gritty but this is okay.

2. 2

   Using a muffin tin (best if you have a silicon mold), add approximately 1 tablespoon of coconut mixture to the bottom of each muffin mold. Press down with your fingers to even out the top.

3. 3

   Lightly rinse out the food processor and add coconut oil, cocoa powder and 2 tablespoons agave. Process until completely smooth. Evenly divide among muffin molds and shake or tap the muffin tin slightly to even out the chocolate coating.

4. 4

   Place in the fridge for about 15 minutes. Remove and top with sea salt. Place back in the fridge or freezer and leave for 2 hours to cool completely.

5. 5

   Before removing candy from muffin tin, let it sit out for about 5 minutes to make it easier. You can use a knife to pop them out or if you have a silicon mold you are good to go.

* Per serving · 4 servings · Values may vary.