You will need:
1 & 1/4 cup of cocoa butter
3 tbsp coconut oil
1 cup cacao powder
1-2 tbsp of monk fruit sugar (depending how sweet you like it)
1/2 tsp vanilla
3/4 cup coconut butter (room temperature)
12 silicon liners & tray
In a double boiler, begin to melt down cacao butter & coconut oil. Once melted, remove from heat.
Add vanilla, monk fruit sugar & cacao powder and whisk until smooth and slightly thick.
Line a muffin tray with silicon moulds, and using a tablespoon as measure for each cup, add first layer in muffin tray. Place in freezer to harden ~ 5-10 minutes.
Once the chocolate is slightly firmer, add 1 tbsp of coconut butter into each cup. Press down and around to the edges to ensure its evenly divided in the cup.
Add remaining chocolate on top of each, ensuring the chocolate covers the coconut butter.
Place back in fridge/freezer to chill for 10 or so minutes.
You can eat these straight from the freezer or leave out to enjoy at room temperature.