White Coco Nut Butter Cups

This recipe is just like the one in the last post, but without the cacao/chocolate.

Why, you might ask, would anyone want to skip the chocolate? Well, these have a deep, rich, pristine taste that really supports whatever topping or layers you add. (Whereas cacao/chocolate can sort of steal the show.)

Plus they are very pretty for New Year’s, and you probably have the ingredients on hand to make these now.

These are made of just three simple ingredients:
Nut Butter

And you can make these as layered cups as in the photo above which has almond butter and rose petal jam, or just as little coco cups by only pouring in a bottom layer, then topping that with nut butter, or fresh fruit, or both.

I invite you to read the last post to learn more about Ojas and its importance in health and why these beauties are so good for your beauty and strength.

Coconut is considered a divine plant in Ayurveda. In addition to its soothing nourishment – cooling in summer, and hydrating in the dry months of late autumn, early winter – it is also used as a sacred addition to all holy rituals in the Vedic tradition.

So it seems a propitious way to start the new year with holy coconut sanctifying the whole of you!

Speaking of the Vedic tradition, Jyotish suggests that 2020 holds great promise. I hope that it is for you delicious and nourishing in every way!

Makes about 6-8, depending on the size of your cup

These are so easy and quick to make, and will stay fresh covered in the refrigerator for 4-5 days. They are especially hearty as a layered butter cup with almond butter and the delightfully soothing rose petal jam. You could also spoon chyvanprash into the middle layer if you are so inclined. But you can also skip the top layer, and just make them as an open cup topped with nut butter, fruit bits, toasted nuts or seeds.

1/2 cup shredded coconut (or coconut flakes)
1/4 cup coconut oil
1 teaspoon vanilla
2 shakes cinnamon
1/2 teaspoon pink salt
Optional: 1 tablespoon ground flaxseed, and/or adaptogen of choice
raw honey

Options: 1/4 cup nut butter, rose petal jam
pomegranate seeds, raspberries, pepitas, broken candy cane pieces, chopped preserved lemon, mandarine pieces, dried cherries, cranberries or crystallized ginger

Metal bowl + sauce pan to melt cacao
Muffin cups or parchment paper
Muffin tin

Make the Base:
 Put the coconut (shredded or flaked) in a high speed blender and blend on high for 10-12 minutes until you have a smooth consistency. You can learn more about making coconut butter here.

Melt the coconut oil in a small saucepan over low heat. Stir in the coconut butter. Once fully melted, add the vanilla, cinnamon and pink salt and stir well. Remove from heat. If adding ground flaxseed and/or adaptogenic herb powder, blend now.

Spoon this coconut mixture into muffin cups, dividing equally. If you are going to leave these as open cups, use all the coconut mixture. if you are going to make layered cups, reserve 1/3 of this mixture for the top layer. Refrigerate.

Middle layer: Once the coconut base has set in the refrigerator (15-20 minutes), pull it out and lightly drizzle honey over the base. Spoon a teaspoon of nut butter into the middle of each cup. Optionally add half a teaspoon of rose petal jam, or fruit, nuts or seeds. Refrigerate.

Topping: If you are adding a top layer, warm the remaining coconut mixture. Pour over the cups, ensuring the middle layer is completely covered. You may need to flatten the nut butter to get an even cover.

Place in the refrigerator to set. After about 20 minutes they will be ready. Decorate with pomegranate or a topping of your choice.

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