For all my Vegans out there who want to enjoy the sugary delights of Halloween, but have trouble finding vegan candy – here's some you can make yourself!!
These 3-Layer Dream Cups are comprised of homemade coconut butter (mmm...), naturally sweetened sunflower seed butter (creamy, nutty, and yet – nut-free!), and rich chocolate. Perfect for those with nut allergies, vegan cooks, and people looking to enjoy a delicious all-natural alternative to store bought candy.
P.S. – From the delectable taste, you'd never guess these were vegan and nut-free!!
What You'll Need to Make Them
A silicone or lined mini cupcake tray
FOR THE BASE LAYER:
3 tablespoons melted coconut butter
FOR THE MIDDLE LAYER:
1/4 cup sunflower seed butter
1 tablespoon + 1 teaspoon pure maple syrup
2 tablespoons virgin coconut oil, softened
1/2 teaspoon pure vanilla extract (optional)
pinch fine sea salt
FOR THE TOP LAYER:
1/4 cup virgin coconut oil
1/4 cup unsweetened cocoa powder
2 tablespoons pure maple syrup
pinch fine sea salt
2 1/2-3 tablespoons unsweetened large flake coconut
Step One: Make homemade coconut butter by placing 3-4 cups of unsweetened shredded coconut in a heavy-duty food processor, and processing for 7-10 minutes, until smooth and liquid. If consistency isn't liquid enough, just add a little heat! :) Place a teaspoon of melted coconut butter in each mold and spread out so it's even. Pop in the freezer to harden while you make the filling.
Step Two: In a small mixing bowl, add sunflower butter, maple syrup, oil, vanilla (if using), and salt, and stir to combine. Pull your cups out of the freezer and add a tablespoon of filling in each cup. Smooth out, then put back in the freezer.
Step Three: In a small saucepan over low heat, melt coconut oil. Remove from heat and whisk in cocoa powder, maple syrup, and salt. Mixture should be smooth. Take your cups out of the freezer yet again and add a tablespoon of melted chocolate to each. Sprinkle a teaspoon of large flake coconut on top for decoration, and lightly press down to make sure they stick.
Step Four: Freeze until solid, about 25 minutes. Let sit at room temp for 5 minutes before enjoying.
Finally, enjoy your delicious sweet treat! :D
You can store these in the fridge until ready to eat!
Aren't they so pretty – and amazingly scrumptious-looking? This is a must try recipe for vegans with a sweet tooth! If you make some, as always, be sure to report back on how it went for you :)