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No Bake Coconut Butter Cups Recipe

Servings: 12 little cups

Ingredients

Equipment Needed

  • 1 Thermomix or a sturdy food processor
  • Mini cup cake cases

Main Ingredients

  • 250 g desiccated or shredded coconut
  • 1 tsp ground cinnamon*
  • 1 tsp linseeds
  • 1 tsp chia seeds (omit if sensitive to them)
  • 24 incaberries (could use any other dried berry, but keeping sugar low, I’ve used inca)
  • 1/2 cup frozen berries you could instead top with more dried berries if you wanted to add more sweetness – let’s say for people who are used to very sweet things and trying to cut excessive sugars in their daily foods that would be a great first step.

Instructions

  • Pour your desiccated coconut into your food processor or Thermomix. For TM, blend on speed 10, 2 minutes. Scrape down bowl and blend a further minute until a smooth purée. For food processor, blend for as many minutes as it takes – can take up to 15 minutes in less powerful models. Patience my friend!
  • Now pour out your coconut butter into a bowl and add everything except the topping. Mix well.
  • Now spoon into your cupcake cases about half way up, ensuring a couple of incaberries / dried berries in each one.
  • Top with garnish
  • Pop in freezer for ten minutes minimum to enjoy.
  • If you’re going to pop them in the freezer for longer and eat later, just pull them out 10 minutes before you want to eat one.
  • Voila!