Vanilla is the ingredient of the week for MMAZ, Meatless Monday A-Z, and I wasn’t sure what I was going to make but since I had these little Vanilla Bean Coconut Butter Vanilla Almond Butter Cups on my list to make for Easter I thought I would share these and post a little early so they can be enjoyed for Easter if you celebrate it. A perfect healthy indulgence that isn’t full of sugar and lacking nutrition like some other candies. Coconut butter is easy to make, yet I will admit I was a little intimidated at first when it thickened as it sat when I got pulled away not realizing all I had to do was warm it a little. Made with coconut butter they are raw, gluten-free, vegan, low in sugar and carbs, and full of healthy fats and fiber. I filled them with one of my favorite nut butters Justin’s Vanilla Almond Butter, for more vanilla as the ingredient is vanilla. You can use any nut butter you like making the options endless! While you may want to indulge in some sweets this weekend, and hey I am all for everything in moderation and love my sweets, why not give these a try!
Update, I reecntly made these again with one of my all time favorite nut butters, yes I have a few favorites but as a coffee lover this one is good, this one is “mine” instead of a family favorite Wild Friends Vanilla Espresso Almond Butter! I made this batch to melt over waffles, you can see them here, but of course made a few extras that are stored in the freezer!
Vanilla Bean Coconut Butter Vanilla Almond Butter Cups
Makes 24 mini muffin size cups
4 c finely shredded unsweetened coconut
1 vanilla bean, seeds scraped
2 TBSP coconut oil, melted (extra virgin organic)
1 TBSP raw agave or maple syrup, warmed if cold
1/2 c Justin’s Vanilla Almond Butter, or nut butter of choice
24 raw almonds for garnish, optional
In a Vitamix or food processor process the coconut until it is creamy, scrape the sides of the bowl as necessary. It will take about close 10 minutes in a food processor, less time in a Vitamix. Once it’s smooth scrape the sides and bottom to make sure you have all the chunks out and process for another 1-2 minutes. Add in vanilla beans (scraped insides only) and agave/maple syrup. Stream in coconut oil and blend until well combine. Fill 24 small muffin wrappers in a mini muffin tin, or a silicon mini muffin mold also works, about a third to half way and place in the freezer for a few minutes to set. Place almond butter in a pastry bag or ziploc bag with the corner cut. Remove from the freezer and squeeze almond butter into the center of each cup, warm nut butter if needed. If you don’t want to see the almond butter place in the center, if you want the almond to go all the way through you can spread it across the top of the coconut butter. Top with remaining vanilla coconut butter. Top with an almond if desired. Place in the freezer a few minutes again to set. Store cups in an airtight container in the refrigerator. Enjoy!
Check out other MMAZ recipes made with vanilla here!