Chocolate Cherry Coconut Cups

Ingredient:

1/2 pound dark chocolate
2 tablespoons coconut oil
1/4 cup cherry butter
1/2 cup shredded, unsweetened coconut
3 tablespoons agave nectar

In the microwave or using a double boiler, melt down the chocolate to a liquid state. Put a dab of chocolate into the bottom of 12 paper muffin cups to coat the bottom. Mix the coconut oil in a liquid state with the cherry butter. In a seperate bowl, mix together the coconut and agave nectar until fully incorporated. Mix together the two until a thick consistency and even red/pink color is reached. Add about 1 tablespoon of this mixture to each cup(there might be extra; if so, either make more cups or save for another use). Add a dollop of melted chocolate to the top of each coconut ball and work with a spoon until the cherry coconut is fully covered. Refrigerate for 20 minutes or more until serving.