Add your Desiccated Coconut and Sea Salt to a high quality food processor or high-speed blender. Turn the processor or blender on and process for 2-3 minutes, using the tamper to help move the coconut around if necessary.

Continue processing until your Coconut turns into a smooth and silky Coconut Butter. This may take anywhere between 5-10 minutes, depending on the power of your food processor/blender.

If your Coconut Butter seems a little too thick, thin it down with a tablespoon or two of melted Coconut Oil and process until smooth. You may have Coconut Butter leftover which you can store in a jar for other uses.

Melt your Vegan Chocolate and line a cupcake tin with wrappers.

Working with half of your melted chocolate, line the bottom of each cupcake liner with a 3/4 inch layer of chocolate.

Place cupcake tin in the fridge for 5-10 minutes to allow chocolate to harden.

Once hardened, layer on an inch of Coconut Butter into each liner. Return tin to the fridge until Coconut Butter has hardened.

Finally, add the remaining half of your melted Chocolate in a 3/4 inch thick layer over your hardened Coconut Butter.

Return tin to the fridge for 30 minutes before removing from liners and enjoying!

Coconut Butter Cups will store in the fridge for up to 3 weeks. Alternatively, if your kitchen or pantry is cool enough, they will store for up to a week in an air-tight box on the counter.