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Author Notes: No sugar added, almond butter cup with a rich coconut base, fresh vanilla bean, and a smooth cacao top. Finished with black lava sea salt for the ultimate flavour profile. —albjournal
Makes: 12-24 (depending on size)
tablespoon Vanilla, fresh bean pod
cup Unsweetened coconut, shredded
tablespoons Raw cacao powder
cups Coconut butter
cups Raw cacao butter (white)
cup Almond butter
pinches Sea salt
tablespoon Hemp seeds (optional)
tablespoon Spirulina (optional)
Muffin cup liners (small or large)
- Line muffin tins with paper liners. Depending on size, you can get 12-24 cups out of this recipe so line more than you anticipate.
- In a saucepan or double broiler, melt coconut oil and coconut butter. Add in the vanilla bean.
- When melted, transfer slowly into paper liners, one spoon at a time. Usually one heaping tablespoon will suffice.
- When cups are filled, place in fridge for 1 hour or freezer for 30 minutes.
- When the base appears hard/firm to the touch, smear a nice dollop of almond butter evenly over the top. Sprinkle with shredded coconut.
- In a saucepan or double broiler, melt cacao butter with raw cacao powder at a low temperature. If wanted to add hemp or spirulina (super foods), add in with this mixture.
- Do the same thing as the coconut butter mixture with the melted cacao. Use one heaping tablespoon at a time and cover the almond butter completely.
- Act fast! The cacao hardens quickly, and can melt your base too. If you have an extra hand in the house, ask them to help with this stage.
- Sprinkle sea salt on top of each cup. I like to use black lava sea salt.
- Place in fridge for 1 hour or until firm.
- Take off paper liners and keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for longer.