Strawberry Coconut Butter Cups

It wouldn’t be Valentine’s Day without something chocolatey, right? To be honest, I don’t even really celebrate Valentine’s Day, but still like to have a little chocolate or sweet treat. So, I guess I celebrate a tiny bit. But, if you ask me, any reason is a good reason to eat chocolate. Valentine’s Day is the chocolate holiday though.

Meanwhile, melted dark chocolate, coconut butter, and freeze-dried strawberries come together in this combo to create a decadent, satisfying, and pretty sweet treat. Can’t beat the touch of pink for Valentine’s Day either! Use your favorite dark chocolate bar and adjust accordingly if you want the cups more or less sweet. Personally, I like really dark chocolate, but know that the darker stuff can be too bitter for some people.

Cheers and enjoy!

Ingredients:

  • 4-4.5 oz good-quality dark chocolate (I used a mix of 100% and 85%)
  • 1/4 cup coconut butter, melted (I used this brand)
  • 2 Tbsp ground freeze-dried strawberries (grind in a small blender, coffee grinder, or food processor)
  • Extra ground freeze-dried strawberries for garnish, optional

Directions:

  1. Line a mini muffin tin with paper liners and set aside. Melt chocolate in a double boiler over medium-low heat, being careful not to get any moisture in the chocolate.
  2. Remove from heat and spoon about 1 tsp of the melted chocolate into each liner. Place muffin tin in the refrigerator for chocolate to set. Meanwhile, place chocolate bowl back over pot of hot water to stay warm over low heat.
  3. While chocolate is setting, prepare the filling. In a small bowl, mix together the melted coconut butter and 2 Tbsp of ground freeze-dried strawberries. It will look crumbly, but keep mixing and smushing mixture down with a fork to work in the strawberry powder. Eventually, it smooths out some and is no longer crumbly. Know that it will not be drizzly and melty though.
  4. Remove muffin tin from fridge and scoop about 1 tsp worth of coconut mixture into each liner. Flatten mixture slightly with hands or back of spoon. Lastly, remove melted chocolate from heat and top with about 1 tsp more of melted chocolate. Place in fridge to set. After a few minutes or so, while chocolate is still tacky, garnish with extra freeze-dried strawberries, if desired. Place back in fridge to finish setting.
  5. Store in an airtight container at room temperature.

Yields: 12 strawberry coconut butter cups

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Lavender Meltaways

lavender meltaways

I’ve had this recipe brewing in my head for a while now and finally got around to testing it out the other day. I seriously bought the fresh lemon to make these over two weeks ago! Lucky for me, lemons stay good for a while in the fridge. Anyway, these are delectable little fat bombs with a refreshing lemony and lavender flavor. They’re the perfect little after dinner treat and quite satisfying too. The lavender in them is just right and tastes so lovely. If you aren’t a fan of lavender, you can omit the oil (and flowers) and add 2 drops of peppermint or orange essential oil instead. These are also tasty plain, but I think it’s fun to add a little extra something.

Please make sure to only use pure therapeutic essential oils for cooking. Many essential oils that are sold in stores are not 100% pure and can be chemically adulterated. These are not meant for consumption! My essential oil of choice is Young Living. Learn where to get high quality essential oils HERE.

lavender

Ingredients:

  • 7 oz box coconut cream concentrate, melted (find here)
  • 5 Tbsp coconut oil, melted
  • 2 Tbsp raw honey
  • 2 tsp fresh lemon juice
  • 1/2 tsp pure vanilla extract
  • Pinch of sea salt
  • 1 drop lavender essential oil (find out where to buy therapeutic grade oils HERE)
  • Dried lavender flowers for garnishing, optional

lavender meltways birds eye

Directions:

  1. In a large bowl, mix the first six ingredients together until smooth (the texture will be a little gritty from the coconut cream concentrate — just make sure it’s all blended well!).
  2. Then, add the drop of lavender essential oil and stir again.
  3. Line a mini muffin pan with mini paper liners. Alternatively, you can place the liners on a baking sheet, but they might be a little misshapen. Spoon mixture into the liners.
  4. Place in the fridge to chill about 10-15 minutes (mixture should still be a little tacky). Remove and garnish with lavender flowers, if using. Then place back in the fridge to set completely.
  5. Store in the refrigerator. You can eat them cold, right out of the fridge or let them soften slightly at room temperature before eating.

Yields: 17 meltaways