So this one’s for all of our vegan readers out there – maybe you’re prepping yourselves for a holiday dinner extravaganza at your place and need another vegan-friendly dessert to round off the menu? Or is it that you’ve been invited to spend an evening dining with loved ones and you want to contribute something that’s absolutely delicious (which you can also partake in, of course ? )? Whatever the case may be, one thing is certain: you must try these vegan coconut butter & raspberry cups! These yummy little morsels are sure to be a hit with vegans and non-vegans alike 🙂 Thanks again to Marleen Visser from the health food blog Share Love Not Secrets ♥ Always a delight!

Vegan Coconut Butter
& Raspberry Cups

(makes 12 buttercups – you’ll need a silicon frame with 12 molds, or cupcake papers + cupcake pan)

Ingredients:

• 100g coconut flakes
• ¹/₂ tsp agave syrup
• 200g coconut oil
• 70g cacao
• 80g coconut sugar
  (You can also use a substitute, but you might need more if using honey or another syrup. Sweeten it to taste.)
• ¹/₂ tsp vanilla extract
• pinch of sea salt
• 12 raspberries
• powdered sugar
  
  

Preparation:

1. Put the coconut flakes into a bowl or blender and blend until it becomes a butter. Mix in the agave syrup, adding more to taste, and put it aside (but not in the fridge – the mixture will become too hard).
2. Put the coconut oil in a double boiler and let it melt. Stir in the sugar. Sieve the cacao into the mixture, then add the sea salt and vanilla extract. Mix well.
3. Begin placing 1 tablespoon of the chocolate mixture into each of the molds. Continue to stir with every spoon you add, making sure that everything is properly mixed. Store in the freezer for at least one hour.
4. Take the molds out of the freezer and add 1 ¹/₂ teaspoon of the coconut butter to the middle of the molds. Flatten the butter with the back of a spoon or a small glass, but make sure you to leave some space on the sides.
5. Separate the chocolate mixture on top, making room for one raspberry per cup. Store for another hour in the freezer or until the chocolate has completely hardened.
6. Serve with powdered sugar and enjoy!
   
   
   

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