SCD Cocoa Butter-Sunbutter Cups/Eggs

My SCD-legal “chocolate cup/egg” recipe is based on this recipe (and is still a work-in-progress):

http://thefitcookie.com/2012/04/06/chocolate-dipped-sunbutter-easter-eggs/

SCD Cocoa Butter-Sunbutter Cups/Eggs
Makes approximately 12-15 cups/eggs

filling:
1/2 cup sunflower seed butter (use Organic Sunbutter to avoid added sugar or make your own)
1/3 cup – 1/2 cup honey
1/2 teaspoon vanilla

exterior:
1/2 cup cocoa butter (break into small “chip” size using a fork)
2 teaspoons coconut oil
1/4 cup – 1/2 cup coconut cream (I use Let’s Do Organic brand)
1/4-1/3 cup honey
1/4-1/2 tsp salt
1/4 tsp cinnamon

Put the “filling” ingredients (sunflower butter, honey and vanilla) in a mixing bowl and, using a hand mixer, blend together until a stiff dough forms. Start with the smaller amount of honey and add more if the filling is too thick. I found 1/2 cup honey made the filling a little too “wet,” but 1/3 cup of honey was not enough.

Once blended, roll approximately one tablespoon of dough into an egg shape and place on a cookie sheet lined with parchment paper.

In a small microwaveable bowl, heat the cocoa butter “chips,” coconut cream and coconut oil in 30 second intervals. Stir after each 30-second segment, until the cocoa butter, coconut cream and coconut oil are melted. Remove from microwave and add salt and honey. Use hand mixer to blend on medium or high until the mixture thickens. Some liquid may remain, but once the mixture is thick enough to mold around the sunflower butter eggs, you can stop mixing.

Dip the filling into the melted cocoa butter mixture and return to the parchment paper-lined cookie sheet. Place in the freezer until the eggs are set.

The exterior has a slight caramel-like texture. Store in the fridge or freezer (they will likely melt if left out too long).

An alternative option is to use mini paper liners and a mini muffin tin as seen in these photos: