Coconut Butter + Vanilla Bean Coconut Butter Cups

Name: Coconut Butter + Vanilla Bean Coconut Butter Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Butter; 3 cups unsweetened dried finely shredded/grated coconut [not flaked or chips]; Vanilla Bean Coconut Butter Cups with Chocolate Peanut Butter; 1 cup coconut butter, melted or freshly processed; 1 vanilla bean, seeds scraped; 2 tablespoons extra virgin unrefined coconut oil, melted; 1 tablespoon pure cane sugar, optional; 1/2 cup creamy peanut butter; 1 1/2 tablespoons unsweetened cocoa powder; 1 tablespoon maple syrup, warmed; 1 pinch fine grain sea salt

Servings: persons

Coconut Butter
3 cups unsweetened dried finely shredded/grated coconut [not flaked or chips]
Vanilla Bean Coconut Butter Cups with Chocolate Peanut Butter
1 cup coconut butter, melted or freshly processed
1 vanilla bean, seeds scraped
2 tablespoons extra virgin unrefined coconut oil, melted
1 tablespoon pure cane sugar, optional
1/2 cup creamy peanut butter
1 1/2 tablespoons unsweetened cocoa powder
1 tablespoon maple syrup, warmed
1 pinch fine grain sea salt

1
Add the coconut to a large food processor and turn on until it reaches a fully smooth-liquid state, about 5-10 minutes. It should easily drip from a spoon. Scrape the sides of the bowl as needed.
2
Store in a sealed jar in your pantry.
3
The coconut butter will solidify below 75 degrees Fahrenheit. Simply reheat by scraping out the desired amount and melting in a pan over low heat until smooth. Or, scrape into a small bowl and place in the microwave for 10 second increments, until melted.
4
tips: Be sure to use a fresh bag of coconut to ensure it hasn't dried out. Never add any liquid other than melted coconut oil to help move the process along. In more than 20 batches that I've made I've never needed to add coconut oil to help process into coconut butter. Do not use less than 3 cups of coconut in an 11c capacity food processor.
5
Stir the peanut butter, cocoa powder, maple syrup, and pinch of sea salt together until smooth. Mixture will be thick.
6
Add the melted coconut butter to your food processor, if not using a fresh batch, and turn on.
7
Add the melted coconut oil and continue to process.
8
Add the vanilla beans (discard the pod) and 1 tablespoon pure cane sugar [if using].
9
Continue to process until the sugar has melted and the mixture is drippy.
10
Line a mini muffin pan with 20 mini liners and add about 1 1/2 teaspoons of the vanilla bean coconut butter to the bottom of each.
11
Take about 1 teaspoon of the chocolate peanut butter and flatten it slightly in between your fingers. Place on top of each cup.
12
Top with 1 - 1 1/2 teaspoons of the vanilla bean coconut butter and lightly tap the top of each cup with a spoon to level the ingredients.
13
Place the pan in the freezer or fridge until hardened. Best if stored in a sealed container in the fridge.

757

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Coconut Butter, 3 cups unsweetened dried finely shredded/grated coconut [not flaked or chips], Vanilla Bean Coconut Butter Cups with Chocolate Peanut Butter, 1 cup coconut butter, melted or freshly processed, and more.

Yes, Coconut Butter + Vanilla Bean Coconut Butter Cups falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!