Walnut Butter Coffee Cacao Bliss Cups

I make my own walnut butter with simply a little sea salt, using the same process as you would almonds (in a high speed blender) for butter.  I love it plain, but I thought it would be wonderful in a nut butter cup.  I thought about simply doing chocolate, but I wanted something a bit more grand.  Why not add in a white vanilla layer on the bottom with coffee as well, and sprinkle cacao nibs on top?

Sounded like a dream in candy form and once I got them all put together, the combination was simply magical. Walnuts definitely need more attention in desserts!  If you are skeptical, try these and I think you will soon change your mind.


Walnut Butter Coffee Cacao Bliss Cups
Makes 12

12 peanut butter cup sized foil tins

Coffee Coconut Layer:
3/4 cup raw coconut butter (not oil) warmed to liquid
1/4 cup filtered water
1 Tbsp raw coconut nectar
Tbsp raw coconut oil, warmed to liquid
1 tsp pure vanilla extract
2 tsp coffee extract
a pinch sea salt

about 1/2 cup raw walnut butter

Chocolate layer:
1/2 cup raw coconut oil, warmed to liquid
3/4 cup raw cacao powder
1/4 cup raw coconut nectar or your choice liquid raw sweetener
a pinch sea salt

Raw Cacao nibs

For the coffee layer, whisk together all ingredients until smooth and spoon into 12 foil tins.  Place in the freezer to harden for about 5 minutes.  Spoon about 1 tsp of walnut butter over that, and press down slightly so it will not stick out when you add the chocolate layer.  Whisk together all chocolate ingredients until smooth, and spoon over the walnut butter.  Sprinkle with raw cacao nibs and place in the freezer to harden, about 15 minutes. Store in the fridge.

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About Amy

I was first exposed to cooking and baking when I was a small child in my grandmother’s kitchen. I always wanted to help and get in on the action…especially when cookies were involved! After a while though I didn’t cook a thing until my highschool foods class. At that point my interest in cooking was sparked again, and I would often cook meals at home for me and my Mom.

I wasn’t very adventurous in my cooking at that point however, merely following recipes.I graduated from Bethel University with a degree in studio art, but now my real passion is food. I have always been a creative person, but it wasn’t until about 7 years ago my freshmen year at college that I began experimenting with cooking and venturing outside the box, creating my own recipes.

I should have gone to culinary school, but I chose art instead, and even in my later art work in college you could tell what my true passion really was. Many of my recipes are raw, because I enjoy a high raw plant based diet including some cooked foods.  I find I feel the best when eating this way, and I think it is important to listen to your own body and what it needs. One of the reasons why I believe that wholesome and organic foods are important is that I am a runner.http://fragrantvanillacake.blogspot.co.uk