Short Bread Cups

Lightly coat a mini muffin pan with oil and set aside. Preheat the oven to 350 degrees F.

In a large bowl, combine the dry ingredients, set aside.

In a small bowl, stir together the wet ingredients, then pour them into the dry ingredients and mix until a dough forms.

Cover and let the dough sit in the fridge for 15-30 minutes.

Remove from the fridge and place 1 heaping TBSP of the dough into each mini muffin tin.

Press the dough up against the side to the shape the dough within the cup.

Place in the preheated oven and bake for 10 minutes.

After 10 minutes, remove them from the oven and press down the centers of each cup to form.

Place them back in the oven for another 2 minutes, then remove from the oven and allow them to mostly cool.

Once mostly cooled, place them in the fridge for 20 minutes.

Chocolate Coating

Combine all the ingredients in a small bowl.

Remove the shortbread cups from the fridge. Spoon a small amount (1/2-1 tsp) of the chocolate into each cup and brush into a thin coating along the sides.

Place the cups in the fridge so the chocolate coating sets.

Raspberry Curd

In a blender, puree 1 cup of raspberries. Strain through a fine mesh sieve into a small bowl, then discard the solids. Set aside the bowl of raspberry puree.

In a small pot, whisk together the eggs, honey, lemon zest, vanilla, lemon juice and sea salt.

Add the coconut oil to the pot and place it over medium to medium-high heat.

Whisk the pot constantly until the coconut oil is melted, the mixture had thickened enough to coat a spoon, and there are small bubbles around the pot's edges, but it's not boiling. This will take around 5 minutes. Remove from heat, but continue to whisk until slightly cooled.

Fold in the raspberry puree. Cover with plastic wrap and refrigerate until cooled.

After refrigeration, carefully remove the cups from the tray.

Once the curd is cooled and the cups have set, spoon 1/2-1 TBSP of the curd into each cup to fill them. Top with three leaves of fresh rosemary for garnish.

These are best served fresh and should be stored in the fridge. Keep any extra curd in the refrigerator in a sealed container.