Raw Raspberry and Coconut Chocolate Buttercups #1 [Nut-Free]
The trick with this recipe is to just have fun. It can be a little tedious trying to make each layer look perfect -- so don't sweat it! Pour that cuppa, put on some good beats and chill the F out! By the end of this recipe session I was covered in chocolate and needed a nap... sooo basically I wish I followed my own advice.
[Just a heads up: IF you want to make more than around 24 baby sized cups-- double or triple the recipe from the beginning! [I wish I had!]
Raspberry & Coconut Cream Filling
- 1/2 cup coconut butter (melt by placing jar in hot water until it's creamy, then mix the jar really well with a fork or spoon-- this combines the oil and cream)
- 1/3 cup rice malt
- 1/3 cup frozen raspberries
- 1/3 cup water (sub more coconut butter or coconut oil)
- 1 tsp vanilla
Blend all ingredients in a food processor (or high speed blender-- adding the water first) until nice and smooth-- adding more liquid if needed. Pour into a bowl and set in the fridge (this firms it up) for around 15-20 minutes while you make the chocolate.
- 3/4 cup coconut butter (sub--coconut oil or cacao butter -- or combo of both!)
- 2 tbsp melted coconut oil
- 1 cup raw cacao powder (sub carob -- and skip sweetening as it's naturally sweet!)
- 2 tbsp coconut sugar (sub -- maple syrup, rice malt, 5-10 drops of stevia liquid)
- 1 tsp vanilla
- Pinch Himalayan salt
- 1 tsp maca powder
- Mix melted coconut butter, with other ingredients -- mixing out any lumps with a whisk. If needed-- add a little extra oil or cacao powder as needed to perfect a good smooth consistency.
- Using a large tray -- add a spoonful of the chocolate into paper cupcake holders (recipe makes about 24 mini buttercups)-- setting aside the remaining chocolate for the top layer.
- Set in the freezer for around 15 minutes (or until firm!)
- Grab the bowl of 'cream filling' from the fridge (or counter top) and using your hand or a spoon, scoop a spoonful into each cupcake holder (on top of the first chocolate layer)-- molding into a thin layer (hoping this is making sense?!)
- Now you're ready for the final layer -- simply scoop chocolate on the top of each cream layer!
- Sprinkle with toppings -- I went with desiccated coconut, cacao nibs and additional frozen raspberries.
- Place back in the freezer for at least 30-60 minutes.
*keep stored in the fridge between eating (or the freezer if storing for longer than a week!)