No Bake Almond Butter Cherry Cups

1st layer: Line a muffin tin with paper or reusable liners, set aside. Add almond butter, maple syrup and coconut flour to a bowl and mix well, you might have to use your hands to mix completely. Divide between 8 muffin liners and press down with the back of a spoon, make a smooth flat surface.

2nd layer: Add cherries to a small sauce pot and bring to medium heat. Warm until cherries are warm enough you can easily crush them. Crush each cherry with a spoon before turning off heat. Add chia seeds and maple syrup and mix well. Set aside to gel together, 10-15 minutes. Spoon a small amount of chia jam on the almond/coconut layer, and spread evenly. Add to the freezer to harden quickly while you do the 3rd layer.

3rd layer: Add coconut butter, maple syrup, almond extract and water to a small sauce pot and bring to low heat. Whisk until coconut butter has melted and everything is mixed through. Add water, 1 tbsp at a time, if needed. Divide the coconut butter mixture over the cherry layer and place back in the freezer to harden, 10-15 minutes. Keep in the freezer for best results!