Coconut Butter and Almond Butter Cups

IMG_3529Pretty soon, the Stupid Easy Manifesto is going to hit this website, and once it does, posts like this won’t happen much again. After all, dessert is dessert no matter how you slice, dice or Paleo-ify it.Consider this the final dessert hurrah if you will.

I started making dark chocolate almond butter cups a couple of years ago for special occasions, and they’re so easy to assemble that it should be illegal. With Christmas and New Year’s right around the corner, these could be a decent alternative to traditional candies and treats but make no mistake: it’s still dessert, a treat to be savored.

IMG_3526

I was thinking of how to change up the original recipe and decided to make a coconut butter filling. Guys. Seriously, they are good. So good, in fact, that the dark chocolate coconut butter cups might just be my favorites. Sorry, almond butter. I made a small batch (12) but this recipe is easily doubled–or more.

For the coconut butter filling: 

Ingredients

  • 1.5 cups unsweetened shredded coconut (reserve 1-2 tbsp on the side as garnish)
  • 1 tbsp melted coconut oil
  • 1/2 tsp vanilla extract
  • Pinch of sea salt

Directions

  1. In a food processor, combine the coconut, vanilla and sea salt.
  2. Allow to process for several minutes–scraping down the sides of the bowl a couple times–until the coconut starts to become smooth. You may need to add melted coconut oil (1+ tbsp) to adjust the texture and make it stickier.
  3. Remove to a separate container. You will have extra. Trust me, you’ll find some way to eat it…it’s really good.

For the almond butter filling:

Ingredients

  • 1/4 cup smooth unsalted almond butter (I use Trader Joe’s brand)
  • 1 tbsp coconut crystals (or sugar–powdered, white or brown)
  • 1/4 tsp vanilla extract
  • Pinch of sea salt

Directions

  1. Combine all ingredients in a small bowl.
  2. Mix until smooth.

For assembling the cups:

Ingredients

  • 12 oz dark chocolate
  • Cupcake wrappers
  • Fillings from the above recipes

Directions

  1. Break chocolate into chunks and put in a microwave-safe bowl. Heat on high, stirring frequently, until melted. The time completely depends on how dark the chocolate is, percent-wise and how powerful your microwave is. Keep an eye on it so it doesn’t burn. You could also use a double boiler to melt the chocolate on the stovetop.
  2. Place a heaping spoonful of melted chocolate into the wrapper, smoothing it out with the back of the spoon to create sides and a bottom. Refrigerate until hardened.
  3. Scoop a small amount of the filling into the cup bottoms and flatten until it’s slightly bigger than the diameter of a quarter. Try to flatten the filling out so the chocolate will sit smoothly on the top. Hint: one batch of the almond butter filling should make ~6 cups.
  4. Place another spoonful of melted chocolate on top and smooth out.
  5. Garnish the almond butter cups with coarse salt (optional) and the coconut butter cups with some shredded coconut.
  6. Store in the refrigerator for best results. May also be kept frozen!
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10 thoughts on “Coconut Butter and Almond Butter Cups

  1. Making these tonight for my cross fit – Paleo team dinner .. Can i just double the reciepe if i want more than 6 cups?

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