Healthy Coconut Cream Dark Chocolate Cups Recipe:
2 cups Lindt dark chocolate couveture, melted + tempered, 70% + 56%)
1 cup coconut cream (thick)
1 tblsp maple syrup
1/2 tsp ground vanilla bean
Fleur de sel
Melt chocolate and set aside.
Mix coconut cream, maple syrup + vanilla- refrigerate.
Line 12 cupcake tins with liners and scoop 1 tblsp of melted chocolate, bringing up the sides to cover most of the liner.
Refrigerate or cool until set.
Scoop 1- 2 tsp of coconut cream mixture into chocolate lined cup and tap gently.
Let chill for 5 minutes and then pour melted chocolate over top and working quickly to spread it evenly over the coconut cream to set.
Sprinkle with fleur de sel and top with dried coconut chips. Chill until firm.