White Chocolate, Vanilla Bean Cups with Toasted Coconut & Pink Salt

Spring is afoot. The crocus and cherry blossoms have awoken from their imposed slumber. A menagerie of birds flitter above while honey bees dance from bough to bough. Pallid beams of warm sunlight dapple our lawns, our streets awash with colorful blooms. The waning winds cease with their winter's lullaby while the creatures of the wood slowly emerge from their dens. 

Yes she is here. Spring. A jeweled reprieve from those cold, idle days.

Inspired by the soft, pastel petals currently showering our lawns I created a sweet morsel to enjoy perhaps while resting under the bower of a nearby tree. Book in hand and a cup of tea by my side. Bare feet mottled with fresh blades of green grass. Young dandelions tempting me to blow their downy seeds into the passing breeze, an irresistible past time I can not refuse. 

Just a handful of ingredients lends such a creamy and rich flavor. The hard top layer notes a strong chocolate flavor while the chewy bottom layer overwhelms you with sweet vanilla tones. Pink Himalayan salt balances the honey while the toasted coconut adds a crunchy texture. Sweet and salty. Smooth and crunchy. Don't we just love those paradoxical combinations?

And may I mention that these little jewels can be made in the shortest of time.  I must warn you though, you will be hard-pressed to stop at just eating one. Allow yourself two or three, it is spring after all.

For my fair weather loving friends who find their days gray with winter's lull may this recipe bring you joy for what's to come. No matter how the long the winter, spring is sure to follow.

White Chocolate, Vanilla Bean Cups with Toasted Coconut & Pink Salt (makes 16 mini cups)

• 3 TBS edible cocoa butter* (I bought mine from Whole Foods. One block is 3 TBS)
• 2 TBS coconut oil
• 2 TBS honey
• 2 TBS coconut flour 
• 1 vanilla bean, seeds scraped, pod discarded or saved for another use
• 1 TBS unsweetened coconut flakes, toasted
• pink Himalayan salt, finely ground (this particular salt contains over 84 natural minerals!)

In a double broiler (or glass bowl set atop of saucepan with boiling water) melt the cocoa butter (this will take a few minutes to melt, resist the temptation to use the microwave!). Once melted remove bowl from heat and transfer melted cocoa butter to another bowl (that isn't hot, another glass bowl will do)

Next add coconut oil, honey, vanilla seeds, coconut flour and whisk until blended. Place into the freezer for 10 minutes.

Remove mixture from freezer and whisk again to keep everything blended. Spoon mixture into candy molds (I used this silicone one). 

Place a few pieces of toasted coconut flakes on each candy. Sprinkle just a few flecks of pink salt (don't overdue it!). Place back in freezer.

These candies will be ready to enjoy after at least an hour in the freezer. They need to STAY in the freezer or they will loose their form. You are welcome to remove them from the molds and keep them in a freezer safe container. Or you can just keep them in the molds and pop one out when the craving strikes. 

* For those of you unfamiliar with cocoa butter it is the fat extracted from the cocoa bean and is also the main ingredient in white chocolate. It contains no caffeine and it is also SCD legal. It is widely used in body products so make sure you do not buy cocoa butter found in the beauty section of the store. I found mine in the oil section next to the coconut oil.