Your coconut butter needs to be melted and stirred until smooth. If it's solid (this depends on how warm it is in your house) melt in the microwave in 10 second intervals, stirring after each interval. If coconut butter gets too warm the texture becomes grainy, so be careful not to overheat.

Once your coconut butter is melted, gently stir in the maple syrup. Do not heat again after adding the maple syrup - when you make the cups you want the coconut butter/maple to have firmed up just a bit so it stays in place.

For the chocolate, melt your chocolate chips with the 1/2 tsp coconut oil in a small saucepan over very low heat, stirring continuously. Remove from heat immediately once smooth.

To assemble the coconut butter cups, line a mini muffin pan with parchment liners and swirl a small amount of the melted chocolate over the bottom and around the sides of each cup. I made 12 mini cups.

Chill the chocolate for a couple of minutes until firm, then put a small scoop of the coconut butter mixture in each cup. The consistency of the coconut butter will now be "scoopable" rather than melted.

Spoon more melted chocolate over the tops of each cup to fill almost to the top. If you need to gently re-melt the remaining chocolate, this is fine. Once all the coconut butter is covered, chill the cups until the chocolate is firm, about 10-15 minutes. Then serve!

The coconut butter cups should be stored in the refrigerator, but they will be very hard when chilled, so you can let them sit at room temp for a while before serving without any risk of melting. Enjoy!