Chocolate Coconut Butter Sacha Inchi Cups (Gluten Free, Dairy Free, Legume Free)
I found a recipe for coconut butter cups on another food blogger's website and couldn't wait to try them! After all, I love peanut butter cups. I wanted to put my own twist on them and make them a little more peanut butter cup-like. But how to do this without peanut butter? As of late, peanut butter hasn't been sitting well with me, so I decided Sacha Inchi was the perfect way to give these the flavor of peanut butter without the discomfort. And let me tell you, they turned out great!
These cups are rich, just the right amount of sweet, and so satisfying!
Not to mention, they're filled with superfoods -- from the magnesium and antioxidant-rich cacao, to the protein-filled sacha inchi and the hormone-balancing maca powder, these are treats that you can really feel good about (for more than just the reason that they taste amazing!).
I hope you all love these tasty bites as much as I do!
- Cacao Butter/Cocoa Butter
- Sacha Inchi Powder
- Cacao Powder
- Raw Coconut Butter
- Maca Powder
- Coconut Sugar (or maple syrup or honey)
- Coconut Oil
- Real Salt
- Baking Cups
- 1.5 cups chopped cacao butter
- 1/2 cup + 3TBSP cacao powder
- 2 tsp maca powder -- this will be split into two different sections of the recipe
- 3 TBSP coconut sugar (or 3 TBSP maple syrup or honey) -- this will be split into to two different sections of the recipe
- 2 TBSP sacha inchi powder
- pinch real mineral salt or sea salt
- 1/2 cup coconut butter
- 2 TBSP coconut oil
- Line a cupcake tin with large parchment baking cups and set aside.
- In a double-boiler (or in a glass bowl sitting on top of a pot of water, making sure to keep the water low enough so that it doesn't touch the bottom of the glass bowl), melt the cacao butter until it's completely melted.
- Once the cacao butter is completely melted, whisk in cacao powder, 1 tsp of the maca powder, sea salt, and 2 TBSP of the coconut sugar (or maple syrup or honey). Whisk until completely combined. Add more sweetener if needed to taste.
- Remove from heat, and spoon about a tablespoon of the chocolate mixture into each baking cup. There should be some leftover, which you'll use up at the end.
- Place the cupcake sheet with the chocolate-filled baking cups into the freezer until solid (about 10 minutes).
- Meanwhile, to make the sacha inchi-coconut butter filling: In a cleaned-out double boiler (or in a glass bowl sitting on top of a pot of water, making sure to keep the water low enough so that it doesn't touch the bottom of the glass bowl), melt the coconut butter, coconut oil, 1-2 TBSP coconut sugar (or honey or maple syrup).
- Once melted, whisk in the other teaspoon of maca powder and the sacha inchi powder until well-combined.
- Remove the solidified cups from freezer and spoon about 1 tablespoon of the filling mixture into each cup.
- Place the cups back into the freezer for another 10 minutes, or until solidified.
- Once the filling is solid, remove the cups from the freezer and add about a tablespoon of the leftover melted chocolate mixture over each cup.
- Place the cups back into the freezer for a final time to harden.
- Store in the fridge.
This recipe was inspired by VeguKate's Coconut Butter Cups.