Instructions
- Line a mini muffin tray with mini unbleached parchment liners.
- If the 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 tbsp of coconut butter. Level each off if needed. Refrigerate for 30 minutes until the coconut butter is firm.
- Dice the strawberries and add to a small pot with the honey on low heat.
- Once the strawberries start to macerate, add the chia seeds and vanilla. Stir occasionally. Once the mixture is “gelling” remove from heat.
- Fill the 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.