VEGAN COCONUT BUTTER CUPS

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It’s the perfect week to eat chocolate - ok let’s be real that’s every week BUT I do love an excuse to eat extra chocolate and Valentines Day pretty much fits the bill. I personally think Valentines day is overrated, I don’t think we should need an excuse to love hard on our significant other or anyone that we care about for that matter, we should just do that every day already! But as I said any excuse to eat extra chocolate is okay in my book so I’m not going to hate too hard on V day.

This year I wanted to create a recipe that is SIMPLE AF to put together so anyone can do it.. So if you forgot to get your sig other a gift and it’s suddenly midnight on Wednesday and all the stores are closed I GOTCHU. You can basically throw these together last minute with ingredients that you probably have on hand and your bae will think you put a whole lot more effort into them then you actually did.

These coconut butter cups are low in sugar, made with healthy and simple ingredients that you probably already have in your pantry and as I said they’re incredibly simple to make.. as in even your boyfriend who doesn’t know the difference between bake and broil can do it. Yeah they’re that simple!

WHAT YOU’LL NEED

FILLING:

2.5 C shredded unsweetened coconut

3 tbsp pure maple syrup

3 tbsp melted coconut oil

2 tsp pure vanilla extract

CHOCOLATE:

2 C unsweetened dairy free chocolate chips

1.5 tbsp coconut oil

HOW TO

1. Add shredded coconut to a food processor and blend on high for 2 minutes.

2. Add all other filling ingredients and blend until coconut is broken down and mixture is workable.

3. Melt chocolate and coconut oil in a glass bowl over a double boiler OR in a microwave safe bowl stirring after 30 second increments - save 1/4 C of chocolate unmelted.

4. Once chocolate is melted either take it off the heat or remove from microwave and stir in remaining 1/4 C of chocolate (you just tempered the chocolate so it will remain hard even outside of the freezer - YAY).

5. Fill small muffin liners 1/3 of the way with chocolate then pop in the freezer for 2 minutes to harden slightly.

6. Place a small puck of filling in each muffin liner then cover with chocolate, and place back in the freezer for 15 minutes to harden.

7. If you want to make heart shaped ones, press filling into a silicone mold and freeze for 15 minutes then drizzle with melted chocolate and pop back in the freezer to set for 5 minutes.

ENJOY!

*Makes 20 cups - Store in an airtight container in the fridge for up to 1 week*

XO - LU