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.
Made these late last night and had my first one today. They are sooooo good! I used peanut butter instead of sunflower seed butter, but I do love SS butter so I’ll be trying that next. I’m 25 weeks pregnant and my sweet tooth has been a little out of control so these dream cups were exactly what I needed for a healthy sweet snack. Thanks lady!
Hi, Angela. I had submitted one of those many applications to test recipes for your second cookbook and had thought about sending additional information but then didn’t. Now that I see you have not yet selected testers and having thought about how much I would like to do this I had second thoughts on sending additional info. So… Here are some reasons why I think I would be a good choice! I love cooking, food, recipes and cookbooks. I eat vegetarian and mostly vegan and cook for a vegetarian daughter and omnivore son and spouse. I have a food proccesor, Vitamix blender, and a juicer. I also have a PhD in Child Devlopment and though I am not currently doing academic research I am educated as an academic researcher so I undersand the importance of controlling variability in a research situation, be it a study or a recipe testing;)! I have take an online class with the Natural Epicurean Culinary Academy in Austin and am planning to take a modular three week class at the Academy this summer as I contemplate applying for their 900-hour course in the future. I have used your first cookbook as well as a myriad of others and read cookbooks like other people read novels. I am comfortable with and good at writing so would provide you with feedback easily. I would love to work with you on this project!! Thanks for listening.
Made these on Sunday and gone today! So pretty and delish!
These sound so delicious I cannot wait to try them and to make homemade coconut butter. Thanks for always coming up with the best recipes.
Wow, these little treats look scrumptious… I have looked at your recipes and you have so many creative and delicious ideas! Keep going :-)
https://oishivegan.wordpress.com/
I liked seeing the pic of the actual products you used! Especially being a Canadian reader, it kind of makes the receipe(s) seem not as daunting when I realize how accessible the ingredients are :)
Those dream cups are indeed, dreamy!
These do look totally dreamy! Can’t wait to try them.
Hi,
I love this recipe. And, after reading it, I’ve made home made coconut butter as well.
Now, my question is: when and in which amount I can use coconut butter? For what is it good for? Only for sweet treats? Also, as I am new in using coconut oil and all those healthy things, can someone please explain me the differents between coconut oil and coconut butter? Can I use coconut butter for cooking as well? And while I am bothering everybody with coconut butter and oil, can I pop few questions for peanut butter? For what and in which amount are you using it for? I put inside little bit of honey and cinnamon….
Thank you very much for all your help,
Sanja
These were amazingly easy to make and even better to eat! We devoured them tonight after dinner!
Homemade coconut butter, very nice. And I like the use of sunflower seed butter, it’s not quite as ‘heavy’ as a nut butter.
I made these on the weekend and they were amazing. My daughter who is 3 and usually doesn’t like sweets loved them even more than my 5 year old with the sweet tooth. I wish I made more than 12 mini ones. I’ll be making some more this weekend. I just need more coconut. 3 cups made a tad more than I needed but the rest is sitting in the fridge. I’m assuming that I can keep the butter in there for a week.
These are awesome, I just finished the last one. Even my partner who claims not to like coconut loved them, pity for me, I wasn’t expecting to have to share!
I made my own coconut butter, and ended up having to add a little coconut oil as it wouldn’t turn liquid. I’m not sure what was up, I processed for probably 15mins and I usually make almond butter in 5 mins. Maybe my coconut was too old. Still, with a little oil it turned out and worked perfectly.
How many calories and fat are in per cup?
Leslie
alifewellconsumed.com
I made this the other night and since I didn’t have anything to make the bottom layer I just left it out. Also, I didn’t have any sunflower seeds butter, so I tried with almond butter.
Still amazing, next time I’ll be prepared though!
xx G
I loved your raw almond butter cups, so can’t wait to try these. Thanks!
Hi Angela,
I just made these and they are sooo good. Also, I found that your recipe proportions worked out perfectly. I’ll be sure to share this recipe around the office and I’ll definitely be making it again. Thanks!
So happy to hear that Whitney!
I want to give these 100 stars. My boyfriend and I are in love with these. And one mini cup is the perfect size. Also, thank you for the coconut butter tip. I’ve definitely been missing out.
can’t wait to try making this :)
You could make the coconut butter in a vitamix correct??