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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)
- 1/2 tablespoon Vanilla, fresh bean pod
- 1/4 cup Unsweetened coconut, shredded
- 5 tablespoons Raw cacao powder
- 1.5 cups Coconut butter
- 1.5 cups Raw cacao butter (white)
- 1 cup Almond butter
- pinches Sea salt
- 1 tablespoon Hemp seeds (optional)
- 1 tablespoon Spirulina (optional)
- 12-24 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.