1. Gently melt the dark chocolate and coconut oil together in a Bain Marie. Add a spoonful of the melted chocolate mixture into the base of mini baking cups/cupcake liners, making sure to spread some around the edges and pop these into the freezer for 10 minutes.

  2. To prepare the filling, mix together the nut butter, cacao powder, agave and turmeric shot until smooth and creamy. You can add extra cacao or sweetener to taste here

  3. Add a little of the filling into each of the cups and cover with the remaining melted chocolate mixture.

  4. Allow these to set in the fridge for at least an hour before serving.