Build Me Up (Coconut) Butter Cup.

Happy Wednesday y'all!

Think happy thoughts. The weekend is almost here! Remember when I said that I am a peanut butter addict? Because I'm pretty sure I have reiterated that a million times! I'm always finding some new way to use it...lately, it has been in savory sauces. That's awesome and all...but let's get back to using peanut butter in sweet dishes. Because we all know that I have a serious sweet tooth. Currently, I am staring the last of these cookies down on the kitchen counter, wondering if one of them would like to take a dunk in my coffee. Yes. 

Okay, moving on...I am also a big fan of coconut. I have an uncle who had a bad childhood experience with coconut and is forever scarred...he cringes at the very name of coconut. It is my life's goal to get him to try...and like...coconut. I will be successful...one day! Remember when I made that ah-mazing coconut butter for that delicious tart I threw together for Fourth of July? Yea, coconut butter has become a staple in my kitchen. So, let's get rolling on this dessert train, shall we?

All good things start with peanut butter

it only gets better when you add a little agave nectar to the mix.

Then we use the coconut butter to make "cups"...with peanut butter in the middle.

So, essentially, it's like we have made a white chocolate peanut butter cup, only vegan, gluten-free, no bake, etc. etc. amazing-ness.

Love that beautiful light my camera captured. 

The cups don't have to be perfectly shaped, as you see mine have a few imperfections. :)

BADA

BOOM!

Vanilla Bean Coconut Butter Cups stuffed with Agave Peanut Butter (GF/V):

Ingredients:

1 recipe Coconut Butter (You will only use 1 c. of the coconut butter)

1 recipe tart filling (add an extra tablespoon of melted coconut oil, so it should be 3 T. instead of 2T. Also, make sure that the agave nectar is warmed in the microwave.)

1/2 c. creamy peanut butter, (I used low-sodium...but you could use regular), slightly melted

2 T. agave nectar

sea salt

Instructions:

1. Make the coconut butter, if you haven't already made it in advance.

2. With the food processor still running (see coconut butter instructions...this should be done after the coconut butter is completely finished processing in the food processor), stream in the melted coconut oil (see the tart filling). 

3. Turn the food processor off, scrape in the vanilla bean seeds (see the tart filling), and process again. 

4. With the processor still running, stream in the agave nectar (see the tart filling). The mixture should be a little sticky and pasty by now, let it break down in the food processor...this should take about 6-8 minutes. Once finished, the coconut butter should be liquefied.

5. If you made the coconut butter ahead of time, just go ahead and melt it in a small pot on the stove over low heat, then add the rest of the ingredients if you haven't already. 

6. In a small mixing bowl, combine the peanut butter and agave.

7. Line a mini-muffin pan with mini-muffin liners. Put 1 t. of the coconut butter mixture in the bottom of each liner. 

8. Top with a 1/2 t. of the peanut butter mixture. 

9. Top the peanut butter with another teaspoon of coconut butter, making sure the coconut butter mixture reaches just to the top of the paper liner. Sprinkle each with a pinch of sea salt.

10. Put the pan in the freezer so that the cups can set. Takes about 30 minutes. 

11. Take out and eat immediately, or set at room temperature for a creamier texture!

Makes about 2 dozen mini cups.

MANGIA!!!