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Toasted Coconut Butter Cups

toasted coconut butter cups

Today I’m excited to share this guest post from Karen of Living Low Carb One Day At A Time. Please head over to Living Low Carb One Day at a Time and check out Karen’s amazing recipes and don’t forget to fallow Living Low Carb One Day at a Time on Facebook! ~ Tiffany

Coconut butter is one of my favorite things and I love to eat it by the spoonful. Ever since I made Coconut Chips, I have been obsessed with toasted coconut. These Toasted Coconut Butter Cups are a great way to combine my love of coconut butter and toasted coconut. It is really easy to make your own Toasted Coconut Butter. All you have to do is toast the coconut flakes and throw them in a food processor or high speed blender. In a matter of minutes the toasted coconut flakes turn into a delicious gooey coconut butter. You’ll end up with about 2 cups of coconut butter and it makes about 24 Toasted Coconut Butter Cups.

You can fill these cups with your favorite filling. Some suggestions are almond butter, chopped nuts, chopped dried fruit, or even some melted dark chocolate. The great thing about these candies is that because coconut is naturally sweet you don’t even have to add any extra sweetener.

Toasted Coconut Butter Cups

Toasted Coconut Butter Cups

Ingredients:

Instructions:

  • Preheat oven to 350 F.
  • Spread the coconut flakes onto two rimmed baking sheets.
  • Bake for 5-8 minutes or until golden brown, stirring and flipping the coconut flakes every few minutes so they do not burn (keep an eye on them).
  • Allow to cool slightly and pour the toasted coconut flakes into the bowl of a food processor or high speed blender.
  • Process until smooth.
  • Add honey, to taste and process to combine.
  • Line a mini muffin pan with 24 liners or use a candy mold.
  • Pour 1 tsp of toasted coconut butter into the mini muffin cups, (optional) add about 3/4 tsp of filling (almond butter, chopped nuts, or dried fruit) and top with an additional 1 tsp of toasted coconut butter.
  • Place in the refrigerator and allow to harden for about 1-2 hours before serving.

Toasted Coconut Butter Cups
 
Author:
Ingredients
  • 7 cups unsweetened coconut flakes
  • Honey, to taste (optional)
  • Almond butter, chopped nuts, chopped dried fruit for filling (optional)
Instructions
  1. Preheat oven to 350 F.
  2. Spread the coconut flakes onto two rimmed baking sheets.
  3. Bake for 5-8 minutes or until golden brown, stirring and flipping the coconut flakes every few minutes so they do not burn (keep an eye on them).
  4. Allow to cool slightly and pour the toasted coconut flakes into the bowl of a food processor or high speed blender.
  5. Process until smooth.
  6. Add honey, to taste and process to combine.
  7. Line a mini muffin pan with 24 liners or use a candy mold.
  8. Pour 1 tsp of toasted coconut butter into the mini muffin cups, (optional) add about ¾ tsp of filling (almond butter, chopped nuts, or dried fruit) and top with an additional 1 tsp of toasted coconut butter.
  9. Place in the refrigerator and allow to harden for about 1-2 hours before serving.

 

About the Author:

About Picture_Karen

Karen stared her health journey back in January 2011 when she finally decided to make a lifestyle change and get healthy. She started her blog in December of 2011 as a way to hold herself accountable for losing weight and keeping it off. After about a year, she felt there was more she needed to do to truly heal her body. She ended up cutting out grains in an effort to heal her digestive issues since the gut plays a powerful role in overall health. Changing her diet and lifestyle has helped her discover a passion for cooking and sharing delicious recipes with others on the same kind of journey. Stop by and visit her blog http://lowcarboneday.com or on FacebookTwitter, or Pinterest.

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
18 comments… add one
  • Julie January 20, 2016, 12:26 pm

    These look delicious! I was just wondering how many net carbs are these?

    Reply
  • Rhonda July 24, 2015, 7:46 am

    This are very tasty. Do they need to be kept in the fridge once they have hardened? They are quite hard after a few hours and find that I need to take them out and let the thaw out a bit before trying to eat.

    Reply
  • Tara February 22, 2015, 1:41 pm

    Yum, yum, yum! Love this stuff. I haven’t made it into candies yet because I can’t stop eating it from the jar. Maybe I need to make another batch. Lol. Thanks!

    Reply
  • Kim September 11, 2014, 9:59 am

    Ok, got my coconut into food processor, was looking good, started to get oily. Then got really thin, but still had pieces of coconut. Not creamy at all. Let it keep going and it got dry and flaky. And just stayed that way. I let it go in processor for 40 min. It just stayed dry and crumbly. I give!

    Reply
  • linda May 28, 2014, 2:01 pm

    These were amazing came out perfect thank you so much for the recipe. Filled mine also with almond butter this is my new vegan recipe love ya

    Reply
  • Christy March 18, 2014, 7:02 pm

    Made these tonight. Blended them with a little coconut butter and it was a snap! Heavenly!

    Reply
  • Jen November 28, 2013, 10:33 pm

    Wow. Only a FEW ingredients!!! This is amazing. I think about how much junk candy people buy at the store that is filled with TONS of ingredients we can’t even pronounce and here this is so simple! THANKS! Can’t wait to try!

    Reply
  • Angela Bergeron November 25, 2013, 7:50 am

    You need lots of patience to make coconut butter! It took just over 20 minutes in my super cheap food processor. It’s funny as it seems like it’s never going to happen and you look away for 30 seconds and it’s magically changed consistency! Then 10 minutes later it goes from dough to chunky liquid and then a few minutes later it’s a smooth liquid.

    Reply
  • Tzaendy November 12, 2013, 8:26 am

    I love this, PPL who are complaining about it not working, have patients it might take a while of scraping it down! first time I made it it went really quick today with my second batch it took a while, don’t get discouraged
    ITS AMAZING!!! :))) YUMMY YUMMY I fill mine with home-made-Almond butter but … that also takes patients!! you need to wait till the oil ‘seperates’ from the coconut thats why it takes a while of blending and scraping it down! 🙂

    Reply
  • K Cook November 2, 2013, 11:22 am

    Does it have to be toasted? Will it not blend correctly?

    Reply
  • Kobi October 30, 2013, 1:25 pm

    I was so looking forward to this recipe. I tried the high speed blender, I tried the cuisinart, I added honey and even some coconut oil. The recipe never worked.

    Reply
  • Jess M September 17, 2013, 3:55 pm

    I had a problem when making my coconut butter. I used my VitaMix & I just couldn’t get it smooth. Yours butter from the picture looks very light colored & when I made mine it looks almost like almond butter. What did I do wrong?

    Reply
  • D'Arcy September 12, 2013, 5:46 pm

    Thanks for the recipe. What if I already have a jar of coconut butter?? Do I still need to get the flakes??

    Reply
  • ThriveLiving September 12, 2013, 7:33 am

    What a terrific recipe – very inspiring! Thanks.

    Reply

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