February 12, 2017

Raspberry coconut butter cups

INGREDIENTS

To make 4 large sized cups

For the raw chocolate:

6 tablespoons coconut butter*

2 tablespoon softened coconut oil

1/2 cup cocoa (or raw cacao)

1 tablespoon raw honey (or maple for vegans!)

1/2 tsp vanilla powder

Pinch pink salt

For the raspberry filling:

1 tablespoon coconut butter*

2 tablespoons crushed freeze dried raspberries

3 tablespoons raw honey
IMG_1597

 

Coconut butter: I use this instead of just coconut oil because they hold up a lot better out of the fridge/freezer than if you make them just with coconut oil.  I like to make my own because it’s a TON cheaper than buying it pre made.  If you want to make it yourself I recommend using 1/2 lb coconut as it’s easier to grind with a little more than what you’ll use in this recipe. Just take unsweetened desiccated coconut/coconut flakes and blend them in a food processor.  Then keep on blending. It might take up to five minutes but keep stopping and scraping down the sides till you have a smooth runny liquid, and that’s your freshly made coconut butter! Pour it into a bowl ready to use.  If it starts to harden you can just set the bowl in another bowl filled with hot water till it softens up.

DIRECTIONS

Start by making the raspberry filling by just combining all the ingredients together in a bowl!  Then spoon the mixture onto parchment paper in 4 blobs and put them in the freezer for about 15+ minutes. They’ll begin to firm up enough to be moldable, and then you want to form them into 4 rough disk shapes.  Put them back in the freezer until you’re ready to use them.

Then for the chocolate cup, using soft coconut butter, mix the butter, oil, salt and vanilla together in a bowl (or in your food processor) until they’re nicely combined.  Slowly and carefully add in the cocoa to the bowl until you get a thick liquid chocolate mixture that you can just pour. If it’s too solid you can warm it a little to soften the oil and butter again so that it’s pourable.

Pour a tablespoon into each of four muffin cases.  Press the raspberry disk into each one so that it sinks in slightly but doesn’t touch the bottom of the muffin case.  Top the raspberry with just enough chocolate to cover it – about 3/4 tablespoon.  To finish, crumble some freeze dried raspberry over the top and pop them in the fridge to cool down.

When you pull them out of the fridge to munch on, just give them a couple of minutes and the centre will be gooey and runny with the outside still having bite. (…or just dive in and they’re equally good, but I love the runny soft middle!)

 

 

IMG_1598

 

 

SHARE THIS POST

Related Posts

Sweet Potato Soup with Pomegranate Seeds

Main dishes, Paleo, Vegan

Autumn taunted us for a few days last week with lower temperatures and I was instantly ready to dig out the pumpkin pie spice, start Christmas shopping and curl up…

Paleo Brownies

Desserts, Paleo

I just stopped reading to answer a DM and it was someone asking for this recipe – it’s posted way back on the site but got lost in the transfer…

Cilantro and Arugula Pesto

Paleo, Salads, Vegan

…aka Coriander and Rocket Pesto.  Either way, it’s amazingly good. Peppery, tangy, fresh, and SO worth varying from the basil norm. This is the first year I’ve tried growing veggies…

Raw Banoffee Pie

Desserts, Paleo, Vegan

Last Friday night we had a Christmas dinner party with some of our dearest friends. I was volunteered for dessert duty and I wanted to take the opportunity to try…

Easy DIY Oat Milk

Breakfast ideas, Vegan

I’ve been dairy free in my coffee for a decade. I mostly drink it black but sometimes I want creamy and a bit more indulgent. (Also milking it up is…

Raw Chocolate Covered Marzipan Bites via @feedfeed

Bars and cookies, Desserts, Paleo

These little treats came from Christmas cake leftovers originally, but leftover bits of anything usually end up coated in raw chocolate in our house, ya know.  You can get the full…