Coconut Butter Cups with Cranberry Chia Jam

These cups are low-glycemic, gluten-free, and decadent.

(makes 6 cups)

Cups: 

• 1 and ½ cup coconut butter, melted

• 1 teaspoon vanilla extract

• Pinch Himalayan pink salt

• ¼ cup dried cranberries, chopped

• ¼ cup pistachios, chopped

Cranberry Chia Jam:

• 1 cup fresh or frozen cranberries

• ½ cup orange juice

• ⅓ cup maple syrup

• 2 tablespoons chia seeds

• ½ teaspoon vanilla extract

• ¼ teaspoon cinnamon or pumpkin pie spice 

Directions -

1. Prepare the jam first. In a small saucepan, combine the cranberries, orange juice, maple syrup and vanilla. 

2. Simmer for 8-10 minutes until the cranberries begin to soften. Using a wooden spoon, break berries apart. 

3. Remove from heat and add chia seeds and cinnamon and stir well.

4. Allow jam to thick for 5 or more minutes. (The leftover jam can stay refrigerated in a jar for up to 2 weeks.)

5. Once jam is cooled, line a muffin tin with baking cups. Fill each cup about ¼ of the way with melted coconut butter. Add a teaspoon or two of jam to each cup and then cover with remaining coconut butter. Top each cup with chopped dried cranberries and pistachios. Freeze for at least one hour.

6. Keep cups refrigerated until serving.