Toasted Coconut Sunbutter Cups

toasted coconut sunbutter cups

Are you looking for a healthy low carb treat? Want to keep the kiddos happy without having them bouncing off the walls? These Toasted Coconut Sunbutter Cups taste like you are eating candy! But, guess what? There’s no sugar! In fact, they are also top 8 allergen free! And coconut and sunflower seeds are packed with all kinds of health benefits!

If all that doesn’t get you excited, then let me tell you how easy they are to make!

  • toast sunflower seeds, process into sunbutter (add stevia, celtic sea salt, coconut oil) and chill. Get the recipe here.
  • toast coconut and process into coconut butter (add stevia)
  • pour toasted coconut butter into mini muffin cups, chill
  • add sunbutter, top with more coconut butter, chill
  • eat!

How easy is that? What are you waiting for? Let’s get started! Save some for Easter, but don’t worry if they are gone in no time. It’s easy to make another batch, and you’ll have enough sunbutter left over to do just that!

Toasted Coconut Sunbutter Cups

Ingredients

  • 6 cups shredded coconut (unsweetened)
  • 50-75 drops liquid stevia

Directions

1. Preheat oven to 325 degrees F.
2. Spread coconut out on large baking sheet.
3. Toast for 15 to 25 minutes, stirring occasionally. Keep an eye on the coconut as it begins to toast, it will turn quickly and you don't want it to burn!
4. Pour toasted coconut into food processor and add 2-3 full droppers of liquid stevia. Process until it becomes liquid. Taste for sweetness.
5. Place 36 mini muffin paper cup liners into mini muffin pans.
6. Using a 1 teaspoon measuring spoon, place 1 teaspoon of the toasted coconut butter into each mini muffin cup.
7. Place in fridge for 10 to 15 minutes to allow toasted coconut butter to set. The remaining coconut butter can be set aside, but if it cools completely it will harden. If you think you might be awhile, it would be a good idea to pour the remaining toasted coconut butter into a small saucepan, then it can be gently warmed to remelt it.
8. Place 1 teaspoon sunbutter in each cup. Spread the sunbutter out with a spoon (or whatever works best for you).
9. Cover each cup with another teaspoon of toasted coconut butter. If you have a little extra left over, distribute it among the cups.
10. Chill until set.
11. Enjoy!

Note

Rule of thumb: 2 cups coconut per dozen cups. So if you only want to make 24 cups, use 4 cups coconut.

I buy my coconut in bulk from my co-op. It’s so much more cost effective than the smaller packages, especially since I use so much of it. There’s also less waste in plastic bags going to the landfill. I store it in 5 gallon buckets that I get for free from the bakery section of my grocery store. Just ask, most stores will gladly give them to you. A 25 pound bag will fill two 5 gallon buckets.

Have you made anything like these? What is your favorite low carb treat?

Shared at Simple Meals Friday, Natural Living Monday, Wake Up Wednesday, Allergy Free Wednesday, Real Food Wednesdays, Gluten-free Wednesdays, Wellness Wednesday, Healthy Vegan Fridays,

 

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Comments

  1. Another low carb treat that I like to make is my Peppermint Coconut “white fudge”, it’s cool and refreshing! I’ll share that recipe soon!
    Anastasia Carpenter recently posted…Homemade Sunbutter (Sugar Free)My Profile

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