1 .In a blender (or food processor) add 1/4 cup water and dates and blend to a thick paste.

2. Add in 1 tablespoon coconut butter, 1 tablespoon almond butter, and sea salt. Taste as you add.

3. Store in a glass jar and refrigerate, or freeze to chill. Best to use after it's chilled, but will also work right away.

TO ASSEMBLE CUPS

4. Fill mini-muffin liners with a small layer of coconut butter (1/4 inch). Stick in the freezer for a few minutes until solid.

5. Scoop 1 to 1 1/2 teaspoons of filling into the center of cups and smooth it out. Make sure to leave space around the edges.

6. Refreeze for another minute if the bottom layer starts to melt.

7. Fill in the top and the edges with another layer of coconut butter, and freeze until the top hardens. They are now ready to eat. If you leave in the freezer until really solid, you can let thaw for a moment before biting into them, but I like the hard shell.