1cupkidney beans, dark red, cannedorganic, drained
1 1/2tspcoconut oilmelted
1bagchocolate chipsorganic, 70% dark
1/2cupred bean paste
saltsea; for sprinkling
Red Bean Paste:
Place ingredients into a food processor and process until smooth consistency, set aside. ** chocolate cup recipe calls for ½ cup; you can double it or store remaining paste in the refrigerator in a sealed container for a month
Line 12 mini or 6 full muffin tins with muffin liners
Melt chocolate over a double boiler (a pot of simmering water with a bowl resting on top). Stir to make sure it is perfectly smooth.
Spoon about a teaspoon of the chocolate into the bottom and make sure they completely cover the bottom of the liner
Roll about 1 tsp of red bean paste filling into a ball and gently press into the center of the chocolate.
Add enough chocolate to the top of the red bean paste to completely cover
Sprinkle the top with sea salt
Put in the fridge until completely set and chocolate is hard