I Hope everyone had a great weekend 🙂 Mine was fairly uneventful. Did some baking, made some amazing vegan chili, kids played with their friends. The usual stuff.
And I made these chocolates. Oh, my snap are they good. If you follow me on Instagram, you would have seen some slow-motion food-related to this post 🙂
This was one of those ideas that came to me late at night. I think I had just seen a post for a pb and jam filled chocolate cups, and was inspired to do something similar. The idea of using coconut butter popped into my head, but I’m not a huge fan of the stuff. I think it throws me off because most of the coconut dishes I used to eat were sweet, and I forgot that coconut is not sweet by nature.
I thought of what kind of coconut I like best, and immediately thought of sweet, roasted coconut. So, then I got excited. I would make roasted coconut butter instead of the raw kind. I then got to thinking about how I could fancy it up, what would go good with coconut butter?
I decided to keep it simple.
Guys. Seriously, these are sooooo awesome.
I have a friend, who’s son is allergic to peanut butter, and she (who isn’t allergic) won’t even eat peanut butter cups. Such a shame. I’ll have to try and put some aside for her to try – I can’t promise there will be any left soon 😉
I’m including the recipe to make these vegan – but I also made a few with milk chocolate and a few with white chocolate, mostly because I have a bunch to use up. I also got to use my handy dandy food paintbrushes that don’t get used nearly as much as they should 🙂 The whole process was actually really easy, and these would make for an awesome christmas gift for teachers, coaches, etc.
I made these in both a small cupcake/muffin tray, and a regular size one, and both work. Just go easy on the chocolate, so that it doesn’t overpower the filling.
And, I’m totally going to make more of this roasted coconut butter just to have on hand, it was good on it’s own.
Roasted Coconut Butter Cups
- 2 c. Unsweetened Coconut
- 1 c. Icing Sugar
- 1/4 c. Maple Syrup
- Vegan Chocolate Chips (start with a cup at a time)
- Sea Salt, (a tsp for the filling) for sprinkling
- In a medium frying pan over medium heat, toast the coconut – tossing or stirring regularly, to avoid burning.
- Once toasted, put into food processor and pulse until smooth paste forms (you will have to scrape down the sides a few times). I then move it to a high powered blender to process until completely smooth. Set aside to cool. You should end up with about 3/4c. of coconut butter.
- In medium size bowl, mix together the coconut butter, sea salt and the icing sugar. Add in the maple syrup, a tbsp at a time until paste forms. Set aside.
- Line muffin trays with liners, and melt chocolate in microwave (30 seconds at a time, until melted completely)
- Brush a thin coat of chocolate into each liner, and put into freezer to harden.
- Scoop small amount (about a tsp for small trays, and a tbsp for larger trays), roll into a ball and press into the harden chocolate shells.
- Top each cup with more melted chocolate and tap the tray on the counter to release air bubbles. Sprinkle with a little sea salt and put back in freezer until hardened.
- Store in covered container.