When I was younger, my favorite Halloween candy was always Reese’s Peanut Butter Cups. I would feel completely sick after eating them, but something about the combination of chocolate and peanut butter always kept me going back for more. I’m still a big fan of the peanut butter/ chocolate combination, but these days my treats leave me feeling energized, not sick to my stomach. I’m super excited to share my totally guilt-free, stomach ache-free, sugar-crash-free version of my old Halloween favorite…Crunchy Chocolate Coconut Cups!
This is a great recipe to make with/ for kids or for people who are skeptical about vegan desserts. I guarantee no one will guess that they are raw, vegan and sugar-free! The recipe calls for a nut butter of your choice. To keep the recipe completely raw, use raw almond or cashew butter (MaraNatha makes great ones) but feel free to use regular peanut butter is that’s what you already have around. Remember, coconut manna is only solid below 76° so be careful leaving these little guys out for a long time if you’re outside or in a warm environment.
Raw Crunchy Chocolate Coconut Cups
makes 16 servings
What you’ll need:
- 16 mini baking cups
- 1 cup coconut manna
- 1/2 cup nut butter of your choice
- 2 tbs agave
- 3 tbs cocoa powder
- 1/2 cup cacao nibs
- Set out mini baking cups on a plate or tray. Liquify coconut manna by scooping it into a glass jar, then place that jar in a bowl of hot water (careful not to get water on the coconut). Let coconut manna warm up for 5-10 minutes then stir.
- Spoon half a tablespoon of coconut manna into each baking cup and spread it evenly along the bottom. You should use about half the coconut manna for this layer, reserving the rest. Place tray into freezer to allow this layer to set.
- Remove from freezer after 5 minutes (coconut should be solid). For the next layer, add a small scoop (about 2 teaspoons) of nut butter to each cup and spread evenly.
- In a small bowl or cup, mix cocoa powder and agave together. This mixture will harden quickly, so continue stirring as you spoon about 2 teaspoons into each baking cup on top of nut butter layer.
- Making sure the remaining coconut butter is liquified and spoon half a tablespoon into each baking cup for the last layer. Sprinkle with cacao nibs, using your fingers to gently press them into the coconut manna before mixture hardens.
- Place tray back in freezer for another 5 minutes. After that the cups are ready to be enjoyed! Store in freezer and take out 2 minutes before you’re ready to eat them.
Ok, if you make this treat you MUST try a Coconut Cup Sundae! I chopped one up and sprinkled it over Banana Soft Serve. AMAZING!!