Raw Chocolate Orange Creamsicle Cups

I am missing the sunshine a little.  Ok...a lot!  I get up before the sun does to run in the dark, go to work and by the time I arrive home the sun is dipping beneath the horizon again.  Then, on my days off it has been below zero lately so too cold to venture out and catch rays on my face, the only thing that is not bundled up from the windchill.  So sad, and I am looking pretty pasty from my lack of sunshine like the typical Minnesotan.  But...I will stop complaining and share a delicious recipe with you!  Since I suffer from lack of sunshine, I thought I might as well make something that tastes like sunshine.  Citrus tastes like sunshine to me, so I made Raw Chocolate Orange Creamsicle cups!

Chocolate Orange Creamsicle Cups
Makes 12

Chocolate:
1/2 cup raw coconut oil, warmed to liquid
3/4 cup raw cacao powder
1/2 cup organic maple syrup or raw coconut nectar
a pinch sea salt

Filling:
1/2 cup raw coconut butter (not coconut oil), warmed to liquid
1/4 cup fresh orange juice at room temperature
1 Tbsp orange zest
1 tsp pure vanilla extract
2 tsp raw coconut nectar (or maple syrup or your choice of liquid raw sweetener)

To make the chocolate, whisk all ingredients together until smooth, and set aside. 
Lay out 12 chocolate cup tins or molds on a flat cutting board or tray, and fill them about 1/3 full with the chocolate.  Place them in the freezer to set about 5 minutes. 
In a small bowl, mix together the filling ingredients until well blended. Once set, spoon about 1 heaping tsp of orange mixture onto each, but not so much that it oozes to the sides (you want to be able to cover it with more chocolate and not have it stick out the top).  Spoon chocolate over each mound of orange mixture enough to cover and fill to the top of the tins.  Place in the freezer to set for about 15-20 min. to set.  Enjoy!