Toasted Coconut Pecan Butter Cups

For the nut butter: In a food processor combine the pecans, coconut, and about 1 teaspoon of coconut oil. Pulse for a few seconds, then turn the processor on low. You’ll need to scrape down the sides, but after about 3-4 minutes it should all start coming together. I usually leave the processor on for about 5-7 minutes to really get a good consistency.

For the cups: Melt the chocolate over a double boiler with the remaining 1 tablespoon of coconut oil until smooth, stirring constantly. Line a muffin pan with muffin cups and put about 1 tablespoon of melted chocolate in the bottom of each. Drop about 1 tablespoon of the pecan butter in the middle of each pool of chocolate, then spoon another 1 tablespoon of the chocolate on top. Be sure to cover all of the pecan butter with chocolate! Repeat until all of the chocolate is gone (you’ll have leftovers of the pecan butter—perfect for eating on toast or just with a spoon!).

Sprinkle with sea salt and pecans, and let set in the fridge for about 2 hours. When they’re set, just peel the paper cups off, and voila! Homemade nut butter cups. They keep best in the fridge; however, if you want them to be a little less brittle when biting into them, just set them out for about 3-5 minutes before eating!

Inspired by Ashley’s (Edible Perspective) Chocolate Maple Cinnamon Almond Butter Cups.