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 incredible! I’ve gone gluten free for Lent and have been struggling to find something to satisfy my sweet tooth but definitely going to try this recipe out.
xox
I never had luck making coconut butter, my poor food processor protested, but Artisana coconut butter is awesome, and my Shoprite even has it now. I used natural peanut butter and skipped the coconut flakes, and these put store bought peanut butter cups to shame. I am addicted to coconut butter ( yes, I will eat it right out of the jar), so I was so happy to find a recipe using it.
Just made these and they are an easy and great tasting treat!
NOT nut- free!! I just wanted to let people know that the sunflower butter is contaminated with tree nuts and peanuts:( the labeling is awkward!! If you have a family member with allergies this recipe needs to be modified.
This may have already been mentioned (I didn’t read all the comments), but the FDA does classify coconut as a tree nut with regards to allergens (obviously it’s not botanically a nut, but I’m sure your already-savvy readership knows that). Although many people with tree nut allergies can still safely eat coconut, these aren’t actually nut-free.
That being said, they are delicious and I would absolutely recommend them to all who like coconut but can’t have peanut/nut butters!
Amazing! I usually have to pass up a lot of vegan desserts with my nut allergy, but this is very exciting! I also had never heard of coconut butter.
P.S. In Alberta, you can get that shredded cocounut at No Frills or Superstore :)
yummy. These look so good! You always seem to make things extra delicious. I was wondering if you could make a spin off of reeses Easter eggs? I am trying to make as many Easter treats as possible and already made edible bird nests. The recipe is from Niomi Smart and i just posted it on my blog. But i couldn’t find and recipes for reeses peanut butter cups. It you could healthify them, it would help me out so much! Thanks!
Question: doing the Eat to Live plan which is more nutrient dense foods. Everything except the oil and maple syrup are a go. Can you substitute apple sauce and dates for sweetness……wondering if the flavor would be too off. Thanks, Laurie
I can’t eat nuts either and I just placed an order for sugar free sunflower nut spread because I couldn’t find it at my local grocery stores. Looking forward to trying this out!
This looks like a great recipe to try for my boyfriend since he is allergic to all nuts. He is also allergic to sunflower seeds though. Is there something I could substitute the sunflower seed butter for?
Thanks!
Two thumbs up! The coconut butter was easy to make,the filling is delicious, and the chocolate just tops it all off. So. Freaking. Good.
These look SO amazing! I love the idea of making my own coconut butter! I never would have thought of that!
Love your recipes, planning to do this one but sunflower seed butter isnt a favourite of minem so when I buy it, I hope there are other recipes to use it in. Its ok when in something
Almonds aren’t nuts. I wonder if people with tree nut allergies know this or many happened to be allergic to almonds as well or are just assuming they are.
They are still considered part of the tree nut family . I believe it has to do with the protein in the “nut”, at least that is what my daughters doctors have told us .
I did not read through all the post, but I wanted to mention that people with nut allergies should not eat coconuts . My daughter has a severe nut allergies and her doctor’s have told us to keep this coconut outof her diet as well. It is considered to be a part of the tree nut family. I am by no means an expert, just passing along what were told.
I made these to take to a friends house a couple weeks ago. They were gobbled up in no time!! Then my kids were talking about making frozen bannana’s. The chocolate for the top layer worked beautifully to make chocolate dipped frozen banannas! Sprinkled with coconut of course! Thanks for the recipe and inspiration!
Thank you so much for this nut-free recipe. I was beginning to worry that it was going to be impossible to work on significantly improving my diet with a serious nut allergy.
I can’t thank you more! If you need a tester in England then let me know!
Easy dessert = 6 oz of high quality chocolate chips (such as Enjoy Life Mega Chinks) + 1 tbsp coconut oil in a glass measuring cup. Microwave 1 minute at a time stirring after each minute until melted. Pour over non-dairy ice cream. Sort of an adaptation from your recipes and what’s cool is that the sauce hardens over the ice cream. My husband and daughter cannot get enough :)
Guys you have to try this recipe its out of this world! Grace x
An simply amazing pure chocolate that I discovered is chocolate form Modica in Sicily.. It is a very old chocolate recipe which they say date from the Aztecs. The production process use no butter and no milk but the pure selected chocolate is cold pressed with sugar. I find it just unique, super healthy and so delicious. I found it on this site: https://www.maisondelgusto.com/en/antica_dolceria_bonajuto/
Amazing!!!!