I recently discovered Nikki’s Coconut Butter–and I am obsessed! I love it so much I actually contemplated changing my blog name to “Coconut Butter Plus Chocolate” I mean, that’s how amazing this stuff is! Much like peanut butter you can spread it on anything. You can cook with it, bake with it and substitute it for any butter ingredient–just like peanut butter.
This recipe can be modified if you don’t have flavored Coconut Butter. There are many brands out there, I adore Sweet Spreads just as much. So if you don’t have the specific coconut butter, I will do my best to give you a substitute. (substitutions at bottom of page)
- 1/4 Cup Mint Chocolate Chip Coconut Butter
- 1/4 Cup Almond Butter
- 2 tbsp. Honey/Agave/Maple Syrup
- 2 tbsp. Vanilla Cake Batter Coconut Butter
- 1 tbsp. Mini Enjoy Life Chocolate Chips or Chips of Choice
- 1 tbsp. Sprinkles (optional)
Melt Mint Chocolate Chip Coconut Butter with almond butter and 1 tbsp. honey and then stir until well combined. Pour into 4 silicone cupcake molds and sprinkle evenly with chocolate chips. Melt together vanilla cupcake batter and 1 tbsp. honey and stir until combined. Pour vanilla mix into the center of the mint chocolate mix. Top with sprinkles and freeze for at least an hour before serving.
Mint Chocolate Chip Coconut Butter: 2 tbsp. coconut butter, 1 tbsp. honey, 1 tbsp. cocoa powder, 1 tbsp. coconut oil. (Mix melted coconut oil, honey and cocoa powder together and then add to coconut butter)
Vanilla Cake Batter Coconut Butter: 1 tbsp. coconut butter, 1/4 tsp. vanilla extract or vanilla bean, 1 tbsp. honey