Melt the coconut oil in a Le Creuset stainless-steel saucepan over low heat only until it becomes fully liquid. Remove the pan from the heat before the oil becomes hot.

Off the heat, add the cocoa, homemade vanilla and raw honey. Stir slowly, scraping the bottom and corners, until the mixture is uniformly deep brown and smooth with no dry cocoa pockets, honey streaks or clear oil ring.

Use the mixture as the measured chocolate layer for chilled nut-butter cups or the matching tart. Chill it according to the parent dessert instructions until the shell is firm and releases cleanly from its uncoated stainless or glass form.