I’m starting to twitch. That usually happens if it’s been longer than couple weeks without a blog post. Can you tell it’s been a bit crazy over here? I’ve had this draft open for over two weeks on my computer. As much as I don’t like being away from blogging, it’s refreshing to step back now and then. I’m really enjoying soaking up as much time with Adriana as I can. The weeks are flying by and it’s bittersweet when I think about how fast she’s growing. The second cookbook is also coming together really well. I’m so encouraged by how well the recipe development is going this time around! The recipes are turning out eyeball popping delicious. I’m so proud of each and every recipe that’s going into this book and I can’t wait for you to enjoy them with your loved ones!
Before I forget, I want to update you on my call for recipe testers. I know some of you assumed that you weren’t selected, but I actually haven’t contacted anyone yet as I’m running behind. I’m sorry for the delay; things tend to move at a glacial pace with a baby around! hah. It reminds me of one of my favourite quotes from the movie Devil Wears Prada: “By all means, move at a glacial pace…you know how that thrills me.” Oh Meryl, I love you. Anyway, I hope to send out email invites within the next month. We had a huge amount of volunteers – about 10,000 of you – crazy, right? Your enthusiasm is amazing. I will only be able to invite about 40 or 50 to start off with – I wish I could take you all up on your generous offer to help. Thank you all again so much!
If you’d like to see some cookbook teasers and what I’m up to behind the scenes, be sure to check out my Instagram account – I created a new hashtag called #osgcookbook2 where I will be sharing recipe teasers for the next several months.
OK, now onto this recipe! I’ve been working on the dessert chapter for my cookbook. One thing you told me loud and clear about the first book is that you want more desserts (especially cookies). And you know what? I totally agree! So for this next book, I’ve created a bigger, more awesome dessert chapter. It’s gonna blow ya mind…trust me on this one. I decided these nut-free dream cups were just too good to hold onto. This recipe is inspired by one of the most popular recipes from 2013 – my Raw Almond Butter Cups. Many of you asked for an almond-free version so I made it nut-free and added a third layer for fun. While I love the almond butter cup recipe, these are my new favourite for sure. The snappy coconut butter base provides a great contrast to the creamy middle and chocolate topping.
I have recently fallen back in love with coconut butter during my recipe testing pursuits. It’s so darn easy to make at home (the first time I made it at home was back in 2010). Have you made it before? It’s pretty life-changing. The store-bought stuff is super expensive for some reason (why are those jars soooo much?), but making it at home is really cheap! I use a 400 gram bag of No Name unsweetened medium coconut (see below). You want to be sure you are using unsweetened shredded coconut and not flaked, sweetened, or low-fat kinds. Ontario folks, you can find this No Name bag at Fortinos and I’m guessing other grocers too. I find some shredded coconut to be hit or miss when making homemade coconut butter, but this bag works perfectly every single time! I’ve also found processing 3-4 cups at a time works best – anything less and it might not break down into butter. Also, make sure the coconut you are using is fresh – if the coconut is stale it most likely won’t turn into butter. The beauty is that the leftover coconut butter will keep for a very long time in the fridge or pantry and you’ll always have some handy for baking.
It’s such a treat to eat a spoonful of this warm homemade coconut butter!
To start off with, I added a scant teaspoon of coconut butter into each mini silicone mold. This is the one I use. They pop out so easily! I love using it for making homemade chocolate too. You can probably also use mini (or standard size if that’s all you have) cupcake paper liners.
Pop those in the freezer while you stir together the filling.
I made a very easy homemade chocolate for the topping using unsweetened cocoa powder, maple syrup, and coconut oil. All topped with large coconut flakes for a crunchy texture. Easily one of my favourite quick and easy desserts to come out of my kitchen in a while!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
3-Layer Nut-Free Dream Cups
Yield
8 mini cups
Prep time
Cook time
0 minutes
Chill time
25 minutes
Total time
These dream cups are free of nuts, but you'd never know it! The bottom layer is made up with pure coconut butter. It adds a firm, snappy texture contrast to the naturally sweetened sunflower seed butter and homemade chocolate layers. Try these cups as a nut-free alternative to my popular Raw Almond Butter Cups.
Ingredients
For the base layer:
- 3 tablespoons melted coconut butter (from a packed 1/4 cup solid coconut butter)
For the middle layer:
- 1/4 cup sunflower seed butter
- 1 tablespoon + 1 teaspoon pure maple syrup
- 2 tablespoons virgin coconut oil, softened
- 1/2 teaspoon pure vanilla extract, optional
- pinch fine sea salt
For the top layer:
- 1/4 cup virgin coconut oil
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons pure maple syrup
- pinch fine sea salt
- 2 1/2-3 tablespoons unsweetened large flake coconut
Directions
- If necessary, melt the coconut butter over the lowest heat in a saucepan until liquid.
- Spoon a scant teaspoon of melted coconut butter into a mini silicone cupcake mold and spread out evenly. You can probably use mini paper liners if you don't have silicone. Repeat for the rest (I made 8 mini cups). Place in the freezer.
- Prepare the middle layer: In a small bowl, stir together the sunflower butter, maple syrup, oil, vanilla (if using), and salt until smooth. Add a scant tablespoon of filling on top of each coconut butter layer. Smooth out and place in the freezer.
- Prepare the top layer: Add the coconut oil into a small saucepan and melt over low heat. Remove from heat and whisk in the cocoa powder, maple syrup, and salt until smooth.
- Add a tablespoon of melted chocolate on top of each cup. Top with a teaspoon of large flake coconut and gently press down.
- Freeze for about 25 minutes until solid. Allow to sit at room temperature for 5 minutes before enjoying. Store leftovers in the fridge, or for longer storage, the freezer.
Tip:
To make homemade coconut butter, process 3-4 cups of unsweetened shredded coconut in a heavy-duty food processor for 7-10 minutes, until smooth and liquid. Make sure the coconut you are using isn't stale or it won't turn into butter. Leftovers will keep in the fridge in an air tight container for at least a month, but often much longer. You can also use store-bought coconut butter.
These look amazing! I’ve already made your almond butter cups, and look forward to trying these as well. Also great news that you haven’t contacted recipe testers yet. There’s still hope for me! :D
I definitely agree, more desserts! Who couldn’t use more though, right? ;) These look great! I love how the layers looks next to each other.
I just assumed you had already chosen your testers! There is still hope after all :)
Those cups look amazing. I will definitely making them for my next family get together!
Will you add some planning ideas in your new cookbook for those of us who are menu-plan-challenged? Like, how is one supposed to make and eat THREE meals EVERY day? It’s hard enough to plan dinner! (I mean, I know, leftovers–but any other insights would be very welcome.) Also, SNACKS. I just can’t eat carrot sticks like my husband can, but crackers and cookies (my favorite things to snack on) … turns out they aren’t really that good for you!
I have so missed your recipes!! I have been coming back to the site almost every day and have taken the break as a chance to go back through all of your old recipes (umm hellooo rustic banana oat cake!!) but it’s so nice to see another amazing recipe up!! I’ve got such a soft spot for anything chocolate, coconut and nutty and this looks right up my alley. Can’t wait for the second cookbook to come out, you are hands down the most talented food blogger out there. Thanks Ang.
Thank you for this wonderful update! I am crossing my fingers, eyes, and toes that I get picked (and my basset hound is crossing his paws for added luck). To be chosen would be like winning some kind of ginormous jack-pot foodie lottery!!!
Thanks for sharing this; can’t wait to try making some coconut butter, and I love sunflower butter, too. I’m curious about the “nut free” aspect; isn’t coconut considered a nut? (Just wondering….)
Hey Beth! I actually have nut allergies and get asked this question all the time! “Nuts” are actually in some different groups. Coconut it not a nut, it’s a fruit from the palm family. Peanuts are also not technically a nut, they are a legume. Then other nuts like walnuts, Brazil nuts and pecans are all tree nuts.
Hope that helps!
Hey Angela :)
I just wanted to say a few things:
A) Your blog is, in one word, AWESOME! It’s my favorite blog of all time and not just for the recipes: the baby section is amazing and your posts sharing your wisdom about EDs really and truly was a major part in my own ongoing recovery! Thank you so so much for that!
B) Congrats on the 2nd cookbook! I absolutely cannot wait until it comes out!
C) This is a recipe question but for a recipe way way back from 2010 (the Gingerbread Pear Upside Down Cake with Cascading Caramel): Would it be possible (and if it isn’t, it’s totally fine) if you could make some sort of new and improved 2015 version?
Thanks again for absolutely everything and again, congratulations!
– Gaby
I kid you not, I bought flaked unsweetened coconut today just to make coconut butter. And now I have flaked unsweetened coconut to not just make coconut butter. :) These are going to make my cup of tea + American Idol viewing heavenly tonight. Thanks, Ange!
Great recipe! I love trying new vegan recipes…especially desserts.
Ontario peeps – you can buy No Name brand at Fortino’s, No Frills, Great Canadian Superstore, Box stores, and possibly some Shoppers Drug Marts since they merged with Loblaws a few years ago. Happy shopping and happy eating! (this recipe sounds amazing!)
Wow! Coconut butter. Love it! Definitely making AND sharing these cups. Thanks for the inspiration!
These look like something straight out of a thorntons chocolate box, yum!
http://kirsty.ws/
These look absolutely amazing, I must have an attempt at making these.
Beth x
We make your Almond Butter Cups weekly in our house and I can’t wait to add these to the rotation! And thank you for explaining coconut butter and how to make it. But what I’m really excited for is your next cookbook!!! WaaHoo! Your recipes are my favorites and the first cookbook is already getting worn out (the sign of true love!). Cant wait to add another to my bookshelf…all my clients love your book too!
Love it!! Can’t wait to try it <3
xx
I have felt the absence of your posts in my life and am super happy to see you back! Life can get crazy with a new baby around as I will most likely find out one day!
This recipe looks absolutely amazing and I will be trying them this week for sure. It is so nice to see another Canadian food blogger (fellow Ontarian even!!) who buys products I recognize from stores I shop at! It seems like a rarity in the food blogger world.
I am excited for your cookbook. And maybe even a sneak peak if I get selected as a recipe tester (fingers crossed).
I was starting to wonder if there was anything wrong with my email:p. You’ve certainly been away for a while! I was starting to miss your posts. But you come back strong ;). Had no idea about the coconut butter either. Would like to say that I am going to try them right away but my food processor has passed away :'(. That’s really a bummer.
So I just wanted to say that it has been a year now since I have decided to become a vegan. And your blog and cookbook have helped me so much on this journey! Just a big thank you for that!! And I can not wait for your new book to come out. This week it has been the first time I have signed up for someone elses blog/recipes (vegan Richa, totally love her), but you will always be special ;). And on that bombshell… :p
I absolutely LOVE coconut. Coconut anything gets two thumbs up in my book. Love the combination of flavors in these dessert cups. What a treat. Thanks for sharing!
How exciting about the new book! I’m so happy for you. Thanks for popping in with these treats. They look absolutely fabulous. Coconut and chocolate will forever be one of my favorite flavor combinations!