Make Your Own: Dark Chocolate Cookie Cups with Strawberry Cream
2 oz dark chocolate
2 tbsp coconut oil
2 tbsp honey
1 tsp vanilla
3 tbsp cocoa powder
2 cups almond meal
1 tbsp coconut flour
1/2 tsp baking soda
1/4 tsp sea salt
2 cups chopped strawberries
1/4 cup honey
1 cup coconut milk
1/2 cup coconut cream concentrate or coconut manna
Preheat oven to 325°. Grease a mini muffin tin very well with coconut oil.
Melt together dark chocolate, coconut oil, honey, and cocoa powder. Whisk in the vanilla and the egg. Stir in the almond meal, coconut flour, baking soda, and sea salt.
Form into 24 balls of dough (approximately 1 tablespoon of dough per ball). Press into the mini muffin tins and form a well in the center.
Bake for 10-12 minutes. Cool for 5 minutes in the pan and remove from the tins. Alternately, you can bake the cookies on a baking sheet with wells formed in the center.
Strawberry Cream: *EDITED DIRECTIONS
In a small pot over medium heat, bring the strawberries and honey to a boil. Reduce heat and simmer for 15 minutes; until the mixture is thickened. Using a hand blender (or food processor), puree the strawberries and return to the pot. Refrigerate (in the pot) until cooled completely. Add coconut cream and coconut milk to the pureed strawberries; set over medium heat. Stir until the coconut cream is completely melted and incorporated. Remove from heat and chill until set.
Scoop or pipe the strawberry cream into the cookie cups and drizzle with melted dark chocolate.