Author Notes: Five simple ingredients is all it takes to whip up a batch of these coconut butter cups. Perfect for when those late afternoon munchies hit! —Tina Jeffers
Serves: 15-20
Ingredients
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4
cups dried shredded coconut or 1 cup coconut butter
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1
tablespoon coconut oil
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2
tablespoons maple syrup
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1/2
cup cashew butter
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1
tablespoon matcha tea powder
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1/4
teaspoon kosher salt
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2
tablespoons black sesame seeds, shredded coconut or roasted brown rice for garnish
Directions
- Prepare a mini muffin tin with paper liners.
- To make the coconut butter put the dried coconut in a food processor and mix on high, scraping the sides occasionally until the mixture liquifies. Be patient, the process can take 10-15 minutes depending on the power of your food processor. You can also put the coconut in a high speed blender but you may need to scrape the mixture more frequently until it starts to break down. Note: If you choose to use prepared coconut butter you can skip this step
- While the coconut is blending melt the coconut oil and honey in a small skillet until it is completely melted.
- Add the coconut oil, honey, cashew butter and salt to the finished coconut butter and continue to process until the mixture goes liquid again, it might take a few minutes. Add the green tea and process until well blended.
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Photo by Tina Jeffers
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Photo by Tina Jeffers
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Photo by Tina Jeffers