These super quick and easy vegan white chocolate almond butter cups contain just four simple ingredients (sans garnishes)! Thin layers of creamy coconut butter surround a rich layer of sweet, nutty almond butter. An optional sprinkling of dried lavender and hibiscus flowers adds a delicate floral note that cuts through the richness of these decadent treats.
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 ¼- to ⅓-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 ½ 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.
*Coconut butter is very different from coconut oil, so be careful not to confuse the two when you're picking up ingredients.