Strawberry Chia Coconut Butter Cups

1. 1

   Line a mini muffin tray with mini unbleached parchment liners.

2. 2

   If coconut butter is firm, microwave or soften over a double boiler until it's soft and just starting to melt. Fill each parchment liner with 1/2 tablespoon coconut butter. Level each off if needed. Refrigerate for 30 minutes until coconut butter is firm.

3. 3

   Dice strawberries and add to a small pot with honey on low heat. Once strawberries start to macerate, add chia seeds, salt and vanilla. Stir occasionally. Once the mixture starts to gel, remove from heat.

4. 4

   Fill cups with a layer of the strawberry chia mixture and top with a layer of coconut butter, using enough so that the strawberry layer is concealed. Refrigerate for at least 30 minutes until cups are solid before enjoying.

* Per serving · 4 servings · Values may vary.