3-Layer Nut-Free Dream Cups (Vegan, GF)

I’m starting to twitch. That usually happens if it’s been longer than couple weeks without a blog post. Can you tell it’s been a bit crazy over here? I’ve had this draft open for over two weeks on my computer. As much as I don’t like being away from blogging, it’s refreshing to step back now and then. I’m really enjoying soaking up as much time with Adriana as I can. The weeks are flying by and it’s bittersweet when I think about how fast she’s growing. The second cookbook is also coming together really well. I’m so encouraged by how well the recipe development is going this time around! The recipes are turning out eyeball poppingdelicious. I’m so proud of each and every recipe that’s going into this book and I can’t wait for you to enjoy them with your loved ones!

Ingredients:

For the base layer:

3 tablespoons melted coconut butter (from a packed 1/4 cup solid coconut butter)

For the middle layer:

1/4 cup sunflower seed butter

1 tablespoon + 1 teaspoon pure maple syrup

2 tablespoons virgin coconut oil, softened

1/2 teaspoon pure vanilla extract, optional

pinch fine sea salt

For the top layer:

1/4 cup virgin coconut oil

1/4 cup unsweetened cocoa powder

2 tablespoons pure maple syrup

pinch fine sea salt

2 1/2-3 tablespoons unsweetened large flake coconut

Directions:

• If necessary, melt the coconut butter over the lowest heat in a saucepan until liquid.
• Spoon a scant teaspoon of melted coconut butter into a mini silicone cupcake mold and spread out evenly. You can probably use mini paper liners if you don't have silicone. Repeat for the rest (I made 8 mini cups). Place in the freezer.
• Prepare the middle layer: In a small bowl, stir together the sunflower butter, maple syrup, oil, vanilla (if using), and salt until smooth. Add a scant tablespoon of filling on top of each coconut butter layer. Smooth out and place in the freezer.
• For full instructions please see : ohsheglows.com

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