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
Ingredients
-
4 cups
dried shredded coconut or 1 cup coconut butter
-
1 tablespoon
coconut oil
-
2 tablespoons
maple syrup
-
1/2 cup
cashew butter
-
1 tablespoon
matcha tea powder
-
1/4 teaspoon
kosher salt
-
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.
See what other Food52ers are saying.