Instructions

For The Guts Filling:

1. Cook down the raspberries in a small saucepot for about 5 minutes over medium heat. Break with a whisk mashing them up. Then strain the berries through a fine-mesh sieve.
2. Mix the strained berries with the sunflower seed butter, softened coconut oil, vanilla, and sweetener. Mix until smooth. Set aside. This will be soft, but should still set up, like a very thick batter or loose dough. If it’s too liquid, set it in the fridge to harden a bit.

For Monster Filling: 

1. Combine the spinach and the softened coconut butter in a food processor with the vanilla extract and allulose. Blend until the spinach is totally blended smooth but thick, almost like a dough consistency. Set aside.

Assemble the Cups:

1. Put half of the white baking chips in a small microwave-safe bowl. Heat on medium power for 1 minute. Then stir until smooth, if the chips didn’t’ completely melt, heat on medium power in 15 minutes intervals until it stirs smooth.
2. Scoop 1 teaspoon of melted white chocolate into the mini muffin molds. Make sure to spread it smooth.
3. Repeat with the dark chocolate chips.
4. Place the tray in the fridge on a flat surface so the chocolate hardens for 10 minutes.
5. Remove from the fridge and use a tiny spoon, like 1/4 teaspoon to scoop the filling into the cups. This step is imperative. You need to make sure the filling stays in the middle of the cup, if not the chocolate won’t seal around it. So start with 1/4 teaspoon and add a little bit at a time as long as it does not spread. You could even roll it into little balls.
6. Now melt the remaining chocolate, the dark and the white respectively, with the same instructions as above and spoon the chocolate into the mini muffin tins to cover the filling completely, swirl the tops for acute effect.
7. To make the faces on the white chocolate, but dark chocolate chips, upside down into the tops.
8. Set the tray in the fridge to hardening for 30 minutes before unmolding.