An easy, no-bake treat packed with protein, these Strawberry Coconut Butter Cups with Chocolate-Almond Filling are gluten-free, vegan, and refined sugar-free.
The recipe you see before you today was not supposed to be strawberry coconut butter cups with chocolate-almond butter filling. I had been trying my hand at making beet juice concentrate to naturally color some cookies when the glorious ruby red jar of beet juice I had sitting on the counter was promptly knocked over by the cord of my hand mixer.
Normally, I would have chocked this up to another kitchen fail, cleaned up my mess, and driven to the store to buy more beets. But, we just had our new white countertops installed and the deep red liquid that had somehow spread over the surface in seconds left me in instant panic mode.
Heath wasn’t home, and while I frantically ran around the kitchen to grab the paper towels (there were none), I’m pretty sure the dogs were conferring about which one of them was going to call 911 because obviously something was very wrong. As my mind started to comprehend that there were no paper towels to be found, the following thoughts flew through my head:
- Will the countertops stain? They’re not marble, so maybe not?(!)
- The countertops are definitely going to stain.
- How dark is the stain going to be?
- Should I think about getting a second job to pay for the replacement countertop that we will surely need?
- What is the best way to explain to my husband that I dyed our countertop red? Take the all-natural slant?
I’m telling you, if you want to see me go from zero to FREAKED OUT, this was an excellent way to do it. Luckily, thankfully, gratefully, there was no stain and I was so calm, cool, and collected (on the outside) when Heath walked in the door, you’d just never know I had decided to steer clear of the beet-dyed cookie recipe. For now.
Still determined to make a sweet treat for Valentine’s Day using all-natural color, I went with something simpler. Freeze-dried strawberries. Having used freeze-dried blueberries as “sprinkles” for blueberry donuts, I knew that crushed into powder form, freeze-dried fruit can make a wonderful all-natural colorant.
The outer shell of these mini cups is made up of homemade coconut butter mixed with the powdered strawberries. The inside chocolate-almond filling is just that—almond butter mixed with unsweetened chocolate and a touch of maple syrup. My first go-round with this recipe I sweetened the coconut butter mixture as well, but in the end, preferred to only sweeten the filling as the natural sweetness of the strawberries seem to be just enough to balance the tart.
Oh, and they definitely won’t stain your countertops.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Strawberry Coconut Butter Cups with Chocolate-Almond Filling (Gluten-Free, Vegan)
Ingredients
For Strawberry Coconut Butter Cups
- 2 2/3 cups unsweetened shredded coconut NOT flaked - I use Let's Do Organic brand
- 1.2 ounces about 2 cups freeze-dried strawberries, crushed to a powder (I use Trader Joe's brand)
- 2 tablespoons coconut oil melted
- 1 teaspoon pure vanilla extract
For Chocolate-Almond Filling
- 1/2 cup unsalted almond butter
- 2 ounces unsweetened baking chocolate melted
- 1/4 teaspoon salt
- 3 tablespoons maple syrup
- 1/2 teaspoon pure vanilla extract
Instructions
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Line a mini muffin tray with 20 liners.
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For Strawberry Coconut Butter Cups: In a food processor, add the shredded coconut and process until smooth, stopping occasionally to wipe down sides of bowl with spatula (about 3-5 minutes).** Once the coconut becomes a smooth butter consistency, add melted coconut oil and vanilla extract and process once again until coconut oil and vanilla are combined. Add crushed freeze-dried strawberries and process until evenly incorporated.
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For Filling: In a medium bowl, combine almond butter, melted baking chocolate,* salt, maple syrup, and vanilla extract.
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To Assemble: Scoop one teaspoon of the coconut butter mixture into the bottom of each muffin cup. Gently shake the muffin tray to allow the mixture to settle evenly in cups. Scoop one teaspoon of the chocolate-almond filling and flatten into a disc with your fingers. Gently place on top of coconut butter mixture in cup. Repeat until all cups have filling. Finally, place another teaspoon of the remaining coconut butter mixture on top of filling, smoothing with the back of the teaspoon if necessary. Once complete, give the muffin tray a gentle shake once more. Place muffin tray in the freezer for 15-20 minutes to set. Remove from freezer and take cups out of muffin tray and place in an airtight container. Store in the fridge if not serving immediately.
Recipe Notes
**If your unsweetened shredded coconut is not processing into butter as it should, add a bit of melted coconut oil a little at a time until the mixture starts to turn to a butter consistency.
*To melt chocolate, place in a small microwave safe bowl and microwave for 30 seconds at a time, stirring between each interval until almost completely melted.
Inspired by Edible Perspective's vanilla bean coconut butter cups with chocolate filling.
Well Tessa, your mistake turned out beautifully! I can only imagine the panic when the beet juice spilled! Sounds like something that would happen to me too! I think as I get older, the clumsier I’ve become! UGH! These are the most wonderful looking Valentine’s Day treats. Perfect to share!
Thank you, Mary Ann!! The funny thing about the whole episode is that I actually covered my baking area on the countertop with saran wrap for easy clean-up, and of course, it spilled right next to it! xo!
Totally agree with Mary Ann here! Turned out so beautiful with sparkling colors, especially when comparing the all-white version you got inspired by! Great stuff :)
Thanks so much, Fernando! I do love how this hue of pink turned out. :) Have a great weekend!
Ha ha! They’re gorgeous!
:) Thank you, Lynn! Enjoy your weekend!
yay for a happy accident! girl, you know how much i love coconut butter… and i’ve been wanting to use dried fruit to color things… so this is.perfect.
i’ve had a similar freak out situation, but it was spilling paint all over our hardwood this summer. yikes. but we managed to get it cleaned up. such a pain though! xo
Exactly! All I want to do now is color coconut butter with dried fruit. Too much fun.
Ugh, it gives you such an immediate pit in your stomach, doesn’t it? So glad to hear the paint came up!! xo.
I could totally see myself going crazy after a spill like that too. :) Love the freeze-dried strawberries idea! I bet the strawberry goes so well with the chocolate almond. Such a fun treat, Tessa!
Haha, I am was in serious panic mode! Not a good look. ;) Thanks so much, Emily! xo.
These look so delicious. I excited to try this recipe! Thanks so much for sharing.
Thank you, Brooke! I had so much fun making these and have been daydreaming about using other dried fruit as coloring as well!
These look and sound amazing! Out of curiosity, if I wanted to skip the freeze-dried strawberries, how would you recommend adjusting the butter-cup part of the recipe? Could I use ~2 cups more shredded coconut? Or ~2 cups of anything dry and crumbly? Thank you!!
Hi Jennie! Thanks so much! You should be able to omit the freeze-dried strawberries without having to adjust anything else. If you feel like the coconut butter looks too liquid-y once processed, just add a little bit more shredded coconut at a time until the desired consistency. I’d love to hear how it works out for you!
That colour is just absolutely beautiful! Aw, what a pity I didn’t see it earlier, or it would have made a perfect Valentine’s day gift :) (Haha, I guess I can make these all year round anyway!)
Thank you, Avery! Certainly, these can be a year-round affair. ;) I was actually thinking the other day that they could double as great Easter/Spring pastel treats. Freeze-dried blueberries would make a pretty purple hue I think too!
Hey,
thanks for the recipe. Unfortunately this was a big failure for me. :( The coconut wouldn’t form a buttery texture, remained crumbly, no matter how long I processed it for. I even tried adding a bit of water, but it just didn’t work out.
Hi Melinda – I’m so sorry it didn’t work for you. That’s very strange the shredded coconut wouldn’t process into butter. I’m wondering if using another brand of unsweetened shredded coconut would prove different results. Sometimes, in the case that the processing coconut butter needs some extra liquid, I would add extra melted coconut oil a little bit at a time until you reach the desired consistency. I’m afraid water might give the opposite result. If it helps, I use the Let’s Do Organic brand unsweetened shredded coconut.
So I have coconut butter- what amount can I use in place of actually making it with the shredded coconut? And my sons loves the TJ freeze dried strawberries so thank you for giving me a healthy treat to try for him!
Hi Kay! I love TJ’s freeze dried strawberries too. :) I would try using about 1 cup of your coconut butter. Go ahead and put it in the food processor with the freeze dried strawberries and vanilla, but omit the coconut oil, unless you think after processing that it might need a little bit. I hope this works well for you guys!
They look wonderful!!! :) I love the combination of strawberry with the chocolate almond filling! So tasty!
Thanks so much!! It is one of my favorite pairings!
The combination of flavors are so unique together, I’m intrigued to see how it tastes! What a perfect gift for Valentine’s Day!
I hope you love it, Eden! I agree, perfectly pink for Valentine’s Day!