Raw Raspberry and Coconut Chocolate Buttercups

    • Yield
    • Difficulty
    • Easy
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The trick with this recipe is to just have fun. It can be a little tedious trying to make each layer look perfect — so don’t sweat it! Pour that cuppa, put on some good beats and chill the F out! And if you get chocolate all over yourself, even better.

 

Ingredients

Raspberry & Coconut Cream Filling
  • 1/2 cup coconut butter (melt by placing jar in hot water until it's creamy, then mix the jar really well with a fork or spoon-- this combines the oil and cream)
  • 1/3 cup rice malt syrup
  • 1/3 cup frozen raspberries
  • 1/3 cup water (sub more coconut butter or coconut oil)
  • 1 tsp vanilla
Chocolate base
  • 3/4 cup coconut butter (sub--coconut oil or cacao butter -- or combo of both!)
  • 2 tbsp melted coconut oil
  • 1 cup raw cacao powder (sub carob -- and skip sweetening as it's naturally sweet!)
  • 2 tbsp coconut sugar (sub -- maple syrup, rice malt, 5-10 drops of stevia liquid)
  • 1 tsp vanilla
  • 1 tsp maca powder
  • Pinch Himalayan salt

Instructions

Raspberry & Coconut Cream Filling
  1. Blend all ingredients in a food processor (or high speed blender-- adding the water first) until nice and smooth-- adding more liquid if needed.
  2. Pour into a bowl and set in the fridge (this firms it up) for around 15-20 minutes while you make the chocolate.
Chocolate base
  1. Mix melted coconut butter, with other ingredients -- mixing out any lumps with a whisk. If needed-- add a little extra oil or cacao powder as needed to perfect a good smooth consistency.
  2. Using a large tray -- add a spoonful of the chocolate into paper cupcake holders (recipe makes about 24 mini buttercups)-- setting aside the remaining chocolate for the top layer.
  3. Set in the freezer for around 15 minutes (or until firm!)
  4. Grab the bowl of 'cream filling' from the fridge (or counter top) and using your hand or a spoon, scoop a spoonful into each cupcake holder (on top of the first chocolate layer)-- molding into a thin layer (hoping this is making sense?!)
Assembly of the cups
  1. Grab the bowl of 'cream filling' from the fridge (or counter top) and using your hand or a spoon, scoop a spoonful into each cupcake holder (on top of the first chocolate layer)-- molding into a thin layer (hoping this is making sense?!)
  2. Now you're ready for the final layer -- simply scoop chocolate on the top of each cream layer!
  3. Sprinkle with toppings -- I went with desiccated coconut, cacao nibs and additional frozen raspberries.
  4. Place back in the freezer for at least 30-60 minutes. Viola!*

Notes

*keep stored in the fridge between eating (or the freezer if storing for longer than a week!)
Paige GregorAbout Paige Gregor

Paige Gregor came on board as VP for New York's first plant-based blended beverages, LuliTonix, in January of 2013 after shifting gears from a career in the independent film industry. Having always had a deep passion for creating superfood smoothies and innovative raw food recipes at​ home, Paige has since immersed herself wholeheartedly into the wellness industry as a self-trained chef, recipe developer, and small-business entrepreneur with a specific focus on nourishment through food and the balancing-act of self-care. Through collaborations on events, retreats, and movements like Goddess Brunch and ​Mindful Morning, the seedling for her own passion project blossomed into Days of Citrineβ€” an online lifestyle platform combining the concepts of mindfulness and joy through food, with original, healthy recipes to inspire a lifetime of abundance.

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