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
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
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1 pinch
fine sea salt
Directions
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Mix peanut butter, cocoa powder, honey, and salt to a small bowl until thick and smooth
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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).
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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.
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Place 1 teaspoon of the chocolate nut filling to the center.
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Top with 1 teaspoon of the coconut paste and pat down.
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Sprinkle with sea salt
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Place cups in freezer/fridge to set
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