First, I joined the cashew butter, buttery coconut oil, peppermint extract and maple syrup together as one, stirring it all together into one little blob of buttery, mildly minty numminess.
Then, I melted the chocolate chips and coconut oil in a small bowl in the microwave for about 45 seconds. Then, I stirred it all together until it was one big, melty bowl of chocolate-y goodness.
I lined a muffin tin with two muffin liners and spooned a little chocolate into each little cup, just enough to cover the bottoms. Then, I split up the filling between the two cups, then spooned the remaining chocolate on top of each little glob of filling.
I sprinkled a little flaked sea salt on top of each cup (gotta have the salty with the sweet – it MAKES the whole thing), then I set the tin in the fridge and went about my biz for the day.
Then, as usual, I waited until my boys went to sleep so I could stuff my face in peace, no sharing required.