Homemade Nut Butter Dark Chocolate Cups (vegan, dairy-free, gluten-free)

Soak your nuts in water overnight. Rinse and spread on a cookie sheet lined with parchment and roast dry, about 5-8 minutes, at 350 F. If the nuts have skins (like hazelnuts), rub them in a soft towels after toasting to remove that skin.

Let the nuts cool, then add them to a blender or food processor and spin about 8-12 minutes until they dissolve into a fairly creamy consistency. Depending on the oils the nuts release, you might want to add a tbsp or two of coconut oil, melted, to achieve a smoother texture.

Add salt and any other addins (think chia seeds, flax seeds, a bit of maple syrup, even cacao powder).

Then keep blending or processing until as smooth as you can get it. Store refrigerated in air-tight container.

Combine homemade chocolate ingredients in a sauce pan and melt on very low heat. Do not burn. To be safe, instead of melting directly in a sauce pan, melt them instead in a 2-cup pyrex measuring cup sitting in a boiling water bath but do not let water enter the measuring cup or the chocolate will seize.

If you opt to use store-bought, melt the chocolate in a microwave at 30 second intervals, adding a tbsp of coconut oil per bar. Once you have melted chocolate ready (either homemade or store bought), pour a thin layer on to the bottom of six cupcake-sized paper cups and set each paper cup into a 6-cup muffin pan.

Meanwhile prepare the nut butter. If it is stiff from the refrigerator or if your store bought nut butter is stiff in the jar, melt it gently in the microwave in 10 second intervals (or in a 2-cup pyrex measuring cup in a water bath on the stove).