Rainforest Butter Cups
Recipe & Photography: Emily Lawrence
The delectable blend of cashews, Brazil nuts and coconut in our Rainforest Butter pairs beautifully with dark chocolate in these delicious, low-sugar nut butter cups.
Yield: 6 cups
INGREDIENTS
3 1/2 oz dark chocolate, roughly chopped
¼ cup Nuts to You Rainforest Butter (As a substitute, Nuts to You Almond Butter is equally good.)
2 Tbsp unsweetened shredded coconut
1 Tbsp maple syrup or honey
Flaky sea salt for sprinkling on top
INSTRUCTIONS
Line a muffin tin with 6 muffin liners.
Melt chocolate in a double boiler or in a small saucepan over very low heat.
Spoon ¾ tsp melted chocolate into the bottom of each liner, spreading the chocolate evenly out to the edges. Place in the refrigerator for several minutes until set.
In a small bowl, combine Rainforest Butter, coconut, and maple syrup or honey into a thick paste. Place in the refrigerator. When chilled, divide mixture into 6 parts, about ¾ Tbsp each. Form into balls in the palms of your hands. Place one ball on top of the chocolate in each muffin liner.
Gently press down on the ball to form a flat disk stretching almost to the edges of the liner but not touching. (It may help to wet your fingers.)
Spoon remaining melted chocolate over the nut butter disks, making sure it reaches the edges and is even across the surface.
Sprinkle tops with flaky sea salt and place in fridge until chocolate has set.
Can be stored in an airtight container for up to 10 days.
The recipe can easily be doubled to make 12 nut butter cups.
Did you make this recipe? Tag @NutsToYouNutButter on Instagram or @nutstoyounutbutterinc on Facebook and hashtag it #NTYNutButter