Check out that tall stack of creamy, meltable decadence all dressed up in lavender and hibiscus petals. These little darlings are wearing their fancy clothes today.
To be totally honest, these almond butter cups aren’t made with white chocolate at all. Nope, not even an ounce. They’re made with coconut butter which, let’s be honest, is basically white chocolate’s plant-based sister. Coconut butter is aligned with white chocolate on many fronts: texture, richness, creaminess, and meltability (look at me making up words; my high school English teacher is probably retired and cringing in a far-off tropical place), which makes it the perfect stand-in when in a vegan-white-chocolate pinch. It also contains an abundance of healthy fats known as Medium Chain Triglycerides (MCTs), which work wonders for optimizing brain function.
Quick recap: coconut butter tastes like white chocolate and makes your neurons happy.
I think we could all use a little more coconut butter in our lives.
These super quick and easy almond butter cups contain just four ingredients (not counting the garnishes), and they are so good. Coconut butter is carefully melted over the stove and a few dashes of coconut sugar are stirred in to add a touch of sweetness. Thin layers of coconut butter are poured into muffin tins and popped into the freezer to set. Next, a layer of almond butter and maple syrup is gently spread over top, and the nut butter cups are finished with one more layer of coconut butter. An optional sprinkling of dried lavender and hibiscus flowers adds a delicate floral note that cuts through the richness of these treats. Plus, their purple and pink hues take these almond butter cups from drab to fab, and they boast a handful of health benefits, including improved circulation, reduced anxiety, and cholesterol maintenance.
Be sure to enjoy these tasty, nut-buttery cups soon after pulling them out of the refrigerator or freezer, because the coconut butter slowly melts at room room temperature. No biggie. Just means you need to eat them faster.
- 3/4 cup coconut butter*
- 2 tablespoons coconut sugar (optional)
- 1/4 cup almond butter
- 2 1/2 teaspoons pure maple syrup
- dried lavender
- dried hibiscus flowers
- Add the coconut butter to a sauce pan over very low heat and stir constantly to prevent burning. Once your coconut butter is completely melted, stir in the coconut sugar (this is optional and just adds a touch more sweetness). The coconut sugar will not melt into the coconut butter, so you can turn off the heat. Just make sure to stir to evenly distribute the sugar.
- Grease six spaces of a muffin tin with coconut oil.
- Pour a 1/4- to 1/3-inch thick layer of coconut butter into the muffin tin spaces (just six of them). Place the muffin tin in the freezer for 10 minutes to set the coconut butter.
- In a small bowl, combine the almond butter and maple syrup.
- Remove the muffin tin from the freezer and drop about 2 1/2 teaspoons of the almond butter mixture on top of each cup. Gently press the almond butter down with your fingers to distribute.
- Pour the remainder of the coconut butter over each cup, being sure to evenly cover each one.
- If desired, sprinkle each almond butter cup with dried lavender and hibiscus flowers.
- Return the muffin tin to the freezer for 20 minutes to set the almond butter cups.
- Once the cups have set, carefully turn the pan over and gently tap until the almond butter cups release.
- Store in the freezer or refrigerator. I like to keep them in the freezer and pull them out about 5-10 minutes before eating them.