Author Notes: Ever thought about eating like a raw vegan foodist? I may not be one, but these Coconut Chocolate Nutter Cups may have just won me over. —Dee
Serves: a crowd
Ingredients
The Coconut Cup
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1
cup coconut butter, melted
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2
tablespoons organic coconut oil
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1
tablespoon honey, warmed
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paste of 1 vanilla bean (or 1/2 tsp pure vanilla extract)
Chocolate Nutter Filling
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1/3
cup all-natural hazlenut butter
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1/4
cup tahini
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1 1/2
tablespoons unsweetened cocoa powder
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1
tablespoon honey, warmed
-
1
pinch fine sea salt
Directions
- Mix peanut butter, cocoa powder, honey, and salt to a small bowl until thick and smooth
- Add the melted coconut butter to a food processor and turn on. Add the coconut oil and process for 20 seconds. Now add the vanilla bean and maple syrup. Process until smooth (about 5-8 minutes).
- Line a mini muffin pan (or instead, I used rubber cupcake liners). Add about 1 1/2 tablespoons of the coconut paste to the bottom of each. Pat down until well set.
- Place 1 teaspoon of the chocolate nut filling to the center.
- Top with 1 teaspoon of the coconut paste and pat down.
- Sprinkle with sea salt
- Place cups in freezer/fridge to set
1 of 2
Photo by Quinton Cruickshanks
2 of 2
Photo by Quinton Cruickshanks