Coconut Chocolate Nutter Cups

By Dee
March 26, 2014
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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

The Coconut Cup

  • 1 cup coconut butter, melted
  • 2 tablespoons organic coconut oil
  • 1 tablespoon honey, warmed
  • paste of 1 vanilla bean (or 1/2 tsp pure vanilla extract)

Chocolate Nutter Filling

  • 1/3 cup all-natural hazlenut butter
  • 1/4 cup tahini
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey, warmed
  • 1 pinch fine sea salt
  1. Mix peanut butter, cocoa powder, honey, and salt to a small bowl until thick and smooth
  2. 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).
  3. 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.
  4. Place 1 teaspoon of the chocolate nut filling to the center.
  5. Top with 1 teaspoon of the coconut paste and pat down.
  6. Sprinkle with sea salt
  7. Place cups in freezer/fridge to set

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