3-Layer Nut-Free Dream Cups

• Vegetarian
• Gluten free
• Paleo

• Condiments

  • 3 tbsp Coconut butter
  • 3 1/3 tbsp Maple syrup, pure

• Baking & Spices

  • 1/4 cup Cocoa powder, unsweetened
  • 2 pinch Sea salt, fine
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 6 tbsp Coconut oil, virgin

• Nuts & Seeds

  • 2 1/2 tbsp Flake coconut, unsweetened large

• Dairy

  • 1/4 cup Sunflower seed butter

Found on ohsheglows.com

Description

Ingredients

• 3 tablespoons melted coconut butter (from a packed 1/4 cup solid coconut butter)
• 1/4 cup sunflower seed butter
• 1 tablespoon + 1 teaspoon pure maple syrup
• 2 tablespoons virgin coconut oil, softened
• 1/2 teaspoon pure vanilla extract, optional
• pinch fine sea salt
• 1/4 cup virgin coconut oil
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons pure maple syrup
• pinch fine sea salt
• 2 1/2-3 tablespoons unsweetened large flake coconut

Directions

• If necessary, melt the coconut butter over the lowest heat in a saucepan until liquid.
• Spoon a scant teaspoon of melted coconut butter into a mini silicone cupcake mold and spread out evenly. You can probably use mini paper liners if you dont have silicone. Repeat for the rest (I made 8 mini cups). Place in the freezer.
• Prepare the middle layer: In a small bowl, stir together the sunflower butter, maple syrup, oil, vanilla (if using), and salt until smooth. Add a scant tablespoon of filling on top of each coconut butter layer. Smooth out and place in the freezer.
• Prepare the top layer: Add the coconut oil into a small saucepan and melt over low heat. Remove from heat and whisk in the cocoa powder, maple syrup, and salt until smooth.
• Add a tablespoon of melted chocolate on top of each cup. Top with a teaspoon of large flake coconut and gently press down.
• Freeze for about 25 minutes until solid. Allow to sit at room temperature for 5 minutes before enjoying. Store leftovers in the fridge, or for longer storage, the freezer.