These layered little babies might be nice for a Valentine paleo dessert. I know I'll be making them again very soon.
I put 12 cupcake liners in a cupcake pan.
I put a big skillet with a little water on the stove over medium low heat. (If you have a double boiler, you could use that instead.) I placed a corning ware dish in the water and added the following ingredients so that they could heat up and blend slowly:
3 TBSP coconut oil
3 TBSP almond butter
5 TBSP cocoa
1 TBSP + 1 tsp raw or local honey
1 tsp vanilla
1 TBSP coconut cream concentrate (coconut butter)
1 TBSP cinnamon
pinch of sea salt
I stirred this up and put a heaping TBSP into each cupcake liner. I pushed this mixture down a little in each one so that it covered the bottom. I put the cupcake pan into the fridge so that this layer could harden while I worked on the next.
I rinsed the corning ware dish so I could just use it again for the coconut layer. It DOES need to be in the skillet of water again! I added the following ingredients into this dish:
2 TBSP coconut cream concentrate (coconut butter)
2 TBSP coconut oil
2 TBSP pasture butter from grass fed cows
1 TBSP raw or local honey
1 tsp vanilla
When this mixture was melted and blended, I removed the corning ware dish from the heat and added 2 cups unsweetened coconut chips (the big chunky stuff) and stirred until well blended. Because it was warm, it softened the coconut. Yum......
I took the cupcake pan out of the fridge and added the coconut mixture layer onto the cocoa layer.
Then I put it back into the fridge for a few minutes, until set.
The last "layer" was 24 dark chocolate chips and 1 tsp coconut oil, melted and stirred. I drizzled it over the top of each of the 12 little desserts evenly.
There you have it!