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To make these delicious Vegan Coconut and Almond Butter Cups you can use any nut butter you like and melt the chocolate of your choice. I like to make my own chocolate but when time is running out sometimes the quick option can be the best.
I love those Coconut and Almond Butter Cups for 2 reasons! First there are so handy to keep, pop them in the freezer and grab as you need, they can be eaten straight from the freezer. Second, I have combined 3 of my favourite flavours: coconut, almond butter and chocolate in one single bite, HEAVEN!
3 Ingredients Chocolate Recipe
As I mentioned before, you can melt any chocolate you like for the chocolate layer. However, if you have a bit of time try this melted chocolate recipe and you will be able to know exactly what goes into it.
Cacao butter isn’t as expensive as you may think a ndyou need to use very little in this recipe. Click this link if you like to buy the one I used in this recipe.
Melted Chocolate Ingredients:
Cacao butter, cacao powder and maple syrup .. et voilà ! Find the instructions in the recipe at the bottom of this page.
Raw, Gluten-Free & Refined Sugar-Free
As per usual, this recipe is vegan but also raw, gluten-free and refined sugar-free. I am a true believer that treating yourself with the food you love does not need to be at the expense of your health. You can have the cake and feel good about it :).
I have made these cups into a heart mould and added some rose petals. These Coconut and Almond Butter Cups are a great treat to give as a little something to someone you love.
For more heart shape recipes click the links below:
Mother’s Day Vegan & Gluten-Free Cakes
Vegan Coconut & Almond Butter Cups
I have combined 3 of my favourite flavours in this recipe: coconut, almond butter and chocolate in one single bite, HEAVEN!
For the coconut layer:
- 40 gr shredded coconut
- 40 gr ground almond
- 40 gr mapple syrup
For the middle layer:
- 2 tbsp. almond butter (or any nut butter of your choice)
For the chocolate layer:
- 50 gr cacao butter
- 2 tbsp. cacao powder
- 60 gr mapple syrup
- For the coconut layer
- In a blender, blitz the coconut, almond and syrup together.Spoon the mixture into 4 cupcake moulds and place a tsp. of almond butter into the middle of each one.
- For the chocolate layer:
- Place the cacao butter in a bowl over a saucepan of simmering water. Once melted, remove from the heat and add the cacao powder and syrup and stir until well combined.
- Pour the chocolate on top of the coconut and almond layers and place in the freezer for 2 hours until set. Leave a bit longer if you the chocolate layer remains a bit soft.
Choose a different shape for your moulds such as these heart ones (see pictures in blog post)
Amount Per Serving Calories 346Total Fat 25gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 94mgCarbohydrates 28gFiber 4gSugar 15gProtein 5g
I hope you try and like these Raw Coconut and Almond Butter Cups, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people. Merci my friends!
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