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Chocolate Raspberry Cream Paleo Candy Cups {Vegan Option}

**Note: This makes a lot of leftover raspberry cream! You can make half
3/4 cup raw cashews soaked and drained*
1 small can coconut cream*** (chilled)
1 tsp fresh lemon juice
1/4 cup raw honey (use pure maple syrup or another liquid sweetener for vegan)
10 oz frozen raspberries thawed and drained well
Pinch salt
2 cups dark chocolate chips (dairy & soy free or your favorite dark chocolate, chopped)
2 tsp coconut oil

In a food processor or high speed blender, add the cashews and blend until a paste begins to form.
Add remaining filling ingredients (everything except the chocolate and coconut oil) and process until totally blended and creamy.
Chill the cream mixture in the freezer for one hour (it won't solidify but will be the perfect consistency to spoon into the candy cups)
In a small saucepan, combine the chocolate and coconut oil and melt over very low heat while stirring.
Melt your chocolate with the coconut oil either in the microwave in 30 second intervals, stirring after each interval, or in a small saucepan over very low heat, stirring continuously. Remove from heat when just melted and stir to make the chocolate very creamy.
Spoon chocolate into candy cups or cupcake liners and swirl around the sides to form the bottom layer. Chill to harden - about 5 minutes in the freezer - then spoon a small amount of raspberry cream filling into each cup.
Top the raspberry filling with remaining melted chocolate, and gently smooth out with a spoon, then chill in the freezer or fridge until set. Store leftovers in the refrigerator, covered. Enjoy!

Chocolate Raspberry Cream Paleo Candy Cups {Vegan Option}