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For the salted chocolate cups:
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1. Mix the ingredients for the cups together in a bowl.
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2. Swirl 1 tablespoon at a time into a paper cup (I like Dixie cups) until all the sides of the cup are covered completely.
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3. Refrigerate for 30 seconds in between each tablespoon of chocolate, to set the chocolate. I use 2 tablespoons per mold, however, if there are any cracks forming, layer another tablespoon to your desired thickness. No one sees the inside of the cup, so feel free to smear the chocolate on the sides to make the thickness even. Also, remember that gravity will always make the bottom thicker, so make sure the chocolate sets evenly on the sides. Repeat until all of the cups are coated and set.
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4. Remove chocolate from the mold by pulling and peeling off the cup in a downward motion.
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For the glaze:
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1. Mix the next 4 ingredients (chia seeds through coconut nectar) and pour over the blueberries in a bowl.
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For the Lemon-Cardamom Coconut Cream:
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1. Remove the can of coconut milk from the refrigerator. Open the can. Turn the can upside down and drain the liquid out (you can use the liquid for another use).
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2. Scoop out the coconut cream into a bowl and mix it with the rest of the cream ingredients.
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Assemble:
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1. Fill molds with glazed blueberries until 3/4 filled.
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2. Top with Lemon-Cardamom Cream.
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3. Serve and enjoy!
