Strawberry Coconut Buttercups! by Chelsey Malone - Musely
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Strawberry Coconut Buttercups!

posted in Food & Drink
04/30/2016
  • Ingredients needed:


  • For Strawberry Coconut Butter Cups:
  • 2⅔ cups unsweetened shredded coconut
  • 1.2 ounces (about 2 cups) freeze-dried strawberries, crushed to a powder (I use Trader Joe's brand)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon pure vanilla extract

  • For Chocolate-Almond Filling:
  • ½ cup unsalted almond butter
  • 2 ounces unsweetened baking chocolate, melted
  • ¼ teaspoon salt
  • 3 tablespoons maple syrup
  • ½ teaspoon pure vanilla extract
  • How to:

    1. Line a mini muffin tray with 20 liners.
    2. For Strawberry Coconut Butter Cups: In a food processor, add the shredded coconut and process until smooth, stopping occasionally to wipe down sides of bowl with spatula (about 3-5 minutes). Once the coconut becomes a smooth butter consistency, add melted coconut oil and vanilla extract and process once again until coconut oil and vanilla are combined. Add crushed freeze-dried strawberries and process until evenly incorporated.

    1. For Filling: In a medium bowl, combine almond butter, melted baking chocolate,* salt, maple syrup, and vanilla extract.
    2. To Assemble: Scoop one teaspoon of the coconut butter mixture into the bottom of each muffin cup. Gently shake the muffin tray to allow the mixture to settle evenly in cups. Scoop one teaspoon of the chocolate-almond filling and flatten into a disc with your fingers. Gently place on top of coconut butter mixture in cup. Repeat until all cups have filling. 

  • Finally, place another teaspoon of the remaining coconut butter mixture on top of filling, smoothing with the back of the teaspoon if necessary. Once complete, give the muffin tray a gentle shake once more. Place muffin tray in the freezer for 15-20 minutes to set. Remove from freezer and take cups out of muffin tray and place in an airtight container. Store in the fridge if not serving immediately.

Comments

0
See all comments

Related Tips

22K Followers
Email:
See other sign in/up options
Set up my password later
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back