Strawberry Chia Coconut Butter Cups

Line a mini muffin tray with mini unbleached parchment liners.

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.

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.

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.