Preparation
Line a mini-muffin pan with 20 mini paper liners and set aside.
To create the coconut base, combine the coconut butter and coconut oil in a small saucepan over low heat.
Stir continuously until the mixture is completely melted and smooth.
Remove the saucepan from the heat.
Stir in the shredded coconut and powdered sweetener until everything is evenly combined.
Carefully divide the coconut mixture among the 20 prepared mini muffin cups.
Place the pan in the freezer for about 30 minutes, or until the base is completely firm.
For the chocolate topping, combine the cocoa butter and unsweetened chocolate in a double boiler or a heatproof bowl set over a pan of gently simmering water.
Stir until everything is melted and glossy.
Whisk in the powdered sweetener, followed by the cocoa powder, mixing until the chocolate is silky smooth and free of lumps.
Remove the bowl from the heat and stir in the vanilla extract.
Retrieve the chilled coconut bases from the freezer. Spoon the rich chocolate topping over each one, ensuring the coconut layer is fully covered.
Let the cups set at room temperature for about 15 minutes, or until the chocolate is firm. You can also place them in the refrigerator to speed up the process.
Enjoy immediately or store in the refrigerator for later!
Sprinkle a tiny pinch of flaky sea salt over the chocolate topping just before it sets. The salt enhances the chocolate flavor beautifully.
