I ordered a new couch on Black Friday and it finally arrived yesterday. We’ve been sitting on chairs to watch television and I have to say that I’ve missed being able to relax on the couch with my husband while we watch our favorite shows. Now if I can just keep my cat from clawing it to death I’ll be on cloud nine. It’s taken a few months but the house is finally starting to take shape.
I’ve been trying to find snacks that I can keep in the fridge to grab when i would usually grab a candy bar and these are perfect for fighting those mid-afternoon munchies. They only have five ingredients, are vegan if you substitute the honey with maple syrup and fit into paleo diets nicely. Coconut butter can be really expensive so I made my own in the food processor. Make sure you buy unsweetened dried coconut if you make your own. Don’t try to cut the recipe in half, you are going to have a hard time breaking the coconut flakes down and get it to that nice liquid state you are looking for. I have read that some people in different climates may have trouble getting the coconut to break down completely but it worked just fine for me. You could also save time and use a jar of coconut butter instead and you can have these ready for the fridge in 10 minutes.
My first batch I topped with shredded coconut and I really enjoyed them but as I started to think about the recipe more I thought I’d try some flavors that pair well with the tea. My favorite version of green tea is Gemmaicha, it’s a combination of green tea served with roasted brown rice. I found just the rice at my favorite Asian market and I used it on to top some of the cups. Here is a source if you’d like to try it yourself. It adds a super nutty and toasted flavor that complements the green tea perfectly. All the versions were delicious but I definitely preferred the ones with the sesame seeds and roasted rice. I used Matcha Tea Powder in the cups which gives them a nice grassy flavor and lovely green color. You could also dust the tops with a little extra matcha powder to enhance the color a bit more. I ended up making several batches of these and took them into work with me. They were gone in a matter of hours and I’ve gotten requests for more, they are super easy and make a great alternative to the usual vending machine fare.
I’d love to hear from you if you try the recipe! Leave a comment or tag a picture #scalingback on Instagram! I’d love to connect with you! Happy eating
- Prepare a mini muffin tin with liners.
- To make the coconut butter put the dried coconut in a food processor and mix on high, scraping the sides occasionally until the mixture liquifies. Be patient, the process can take 10-15 minutes depending on the power of your food processor. You can also put the coconut in a high speed blender but you may need to scrape the mixture more frequently until it starts to break down.
- While the coconut is blending melt the coconut oil and honey in a small skillet until it is completely melted.
- Add the coconut oil, honey, cashew butter and salt to the finished coconut butter and continue to process until the mixture goes liquid again, it might take a few minutes. Add the green tea and process until well blended.
- Using a tablespoon scoop one tablespoon of the coconut butter mixture into the prepared tin. Place in the fridge for 10 minutes to let them set up slightly. Remove the pan from the refrigerator and top with the coconut, sesame seeds or brown rice and return to the fridge to firm up for 20 - 30 minutes longer.