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Makes
12-24 (depending on size)
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
Ingredients
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1/2 tablespoon
Vanilla, fresh bean pod
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1/4 cup
Unsweetened coconut, shredded
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5 tablespoons
Raw cacao powder
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1.5 cups
Coconut butter
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1.5 cups
Raw cacao butter (white)
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1 cup
Almond butter
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Pinch
Sea salt
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1 tablespoon
Hemp seeds (optional)
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1 tablespoon
Spirulina (optional)
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12-24
Muffin cup liners (small or large)
Directions
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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.
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In a saucepan or double broiler, melt coconut oil and coconut butter. Add in the vanilla bean.
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When melted, transfer slowly into paper liners, one spoon at a time. Usually one heaping tablespoon will suffice.
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When cups are filled, place in fridge for 1 hour or freezer for 30 minutes.
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When the base appears hard/firm to the touch, smear a nice dollop of almond butter evenly over the top. Sprinkle with shredded coconut.
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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.
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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.
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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.
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Sprinkle sea salt on top of each cup. I like to use black lava sea salt.
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Place in fridge for 1 hour or until firm.
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Take off paper liners and keep in an airtight container in the fridge for up to 2 weeks, or in the freezer for longer.
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