Almond Joy Coconut Butter Cups

These Almond Joy Coconut Butter Cups are a great alternative to a peanut butter cup. They are chocolatey, delicious, and made with coconut butter. Throw a batch of these coconut cups in the freezer for a healthy, allergen-free, meal-prep treat for the week!

almond joy coconut butter cups

It is DAY FIVE of nut butter cup week! I can’t tell you how much fun we are having at Fit Foodie HQ. We LOVE when you guys tag us on IG to show us your nut butter cup week creations! So glorious.

Today’s nut butter cup recipe is NOT made with a normal nut butter. These Almond Joy Coconut Butter Cups are actually made with coconut butter or “coconut manna.”  We wanted to try a butter cup that was made from something a little different and coconut butter just seemed right because it’s allergen-free, paleo, and vegan. I’m not going to lie. I had to actually google “Is a coconut a nut or a legume?” I discovered that a coconut can be a fruit, a nut, AND a seed. Who knew?! We wanted to make sure that we had a variety of cups for everyone. Some of you cannot have peanut butter, almond butter, or cashew butter, so we decided to give coconut butter a try.

If you’ve never heard of coconut butter or “coconut manna,” we can fill you in! Coconut butter, coconut manna, and raw pressed coconut are ine in the same –> raw, dried coconut meat. That’s all it is! I have to warn you, we tested this butter cup more than any cup this week! Coconut butter is great but can be a bit finicky and hard to work with sometimes. After testing this recipe with multiple brands of coconut butter, we prefer to use Nature’s Way raw coconut.

Why is raw coconut hard to work with? When mixed with sugars such as honey or maple syrup or with ingredients of a different temperature, the coconut butter can seize up. In order to make these Almond Joy Coconut Butter Cups, you have to slowly melt the coconut butter. Like chocolate, you can quickly go from smooth coconut butter to burnt coconut butter. We tried to keep our coconut butter smooth at all times. However, we discovered that even if the coconut butter seized up a little bit when we mixed it with the maple syrup, it still worked! You can not tell the difference after you make your cups. The good news is that these Almond Joy Coconut Butter Cups work either way.

Not only are these Almond Joy Coconut Butter Cups made with coconut butter, but (obviously) they taste EXACTLY like an Almond Joy! It’s no joke. We did add an almond on top, but if you can’t have almonds, don’t add it! These coconut cups are absolutely delicious either way.

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What You Need for these Almond Joy Coconut Butter Cups

  • Coconut Butter (raw coconut, coconut manna)
  • Maple Syrup
  • Coconut Oil
  • Cocoa Powder

Now, it is day five of nut butter cup week and if you still haven’t made one of our new recipes, today is the day! Don’t forget to follow us on Instagram, tag us in your nut butter creations with #NutButterCupWeek , and subscribe to our email list to enter our grand prize giveaway!

coconut butter coconut butter cups
Recipe

Almond Joy Coconut Butter Cups

These Almond Joy Coconut Butter Cups are a great alternative to a peanut butter cup. They are chocolatey, delicious, and made with coconut butter. Throw a batch of these coconut cups in the freezer for a healthy, allergen-free, meal-prep treat for the week!

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
Author: Lee Hersh
Yield: 12 coconut butter cups

Ingredients

Coconut Layer

Chocolate Layer

Toppings

Instructions

  1. First, line a muffin tin with nonstick muffin liners. Set aside.
  2. Begin by melting coconut manna (coconut butter) in the microwave. Microwave for 15 seconds at a time and stir until drippy. Note that sometimes coconut butter can seize up, so be extra careful when melting. When it’s drippy, it’s ready to go and doesn’t need to be heated anymore. Measure out 2/3 cup of melted coconut manna and pour into a medium bowl.
  3. Add 1 tablespoon of warmed maple syrup to the melted coconut manna and mix until combined. Adding warm syrup is key because the coconut manna will seize up if you add a cold temperature to it.
  4. Then, using a 1/2 tablespoon scooper, scoop a heaping 1/2 tablespoon into each of the 12 muffin cups. Use your spoon to smooth out so that they are even and then place in the freezer for at least 10 minutes.
  5. While the first layer is freezing, make the chocolate layer. Mix together melted coconut oil, cocoa powder, and maple syrup.
  6. Then, remove muffin tin from freezer and scoop a teaspoon of the chocolate layer on top of the coconut.
  7. Place a raw almond on top of each cup and then sprinkle on shredded coconut and a pinch of sea salt.
  8. Place in the freezer for at least 15 minutes or until firm.

Notes

  • Store in the freezer for up to 3 months.
  • Coconut manna is tricky! Make sure that you work quickly and that when mixing other things with it, they are all about the same temperature. Our favorite brand of coconut manna is Nature’s Way.

Nutrition

  • Serving Size: 1 coconut butter cup
stack of coconut butter cups
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