Add two teaspoons of coconut butter into six paper cup molds or silicone molds each and refrigerate.
Melt the chocolate in a double boiler over simmering water and stir in the cacao powder, coconut milk, vanilla, honey and salt.
Add one teaspoon of the chocolate to the center of the chilled coconut butter and refrigerate until chocolate is set.
Remove from fridge and add one more teaspoon of the chocolate to the center and refrigerate until set.*
Top it with two teaspoons of coconut butter and refrigerate until set.
Garnish with coconut flakes and serve.
If your coconut butter is not soft, melt it by putting the jar in a saucepan, cover with water and heat it slowly until it melts completely.*You can skip step 4 and just add two teaspoons of chocolate in step 3 all at once, however if you do this the chocolate will spread to the sides and you will see the line of chocolate on the sides of the cups.Recipe makes 6 cups. Store in an airtight container in the fridge.