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Coconut Almond Butter Cups

A bottle of Nate’s honey surrounded by chocolate coconut almond treats on a marble surface.
Move over, peanut butter! There’s a new butter cup in town — and you’ll see why it’s such a hit when you try these Coconut Almond Butter Cups. You won’t be able to stop once you start snacking on these cups… and that’s alright since they’re sweetened naturally using pure honey!

Yield 12 Pieces
Prep Time 15 Minutes
Total Time 75 Minutes

Ingredients
  • 1 cup roasted, unsalted almonds
  • ½ cup + 1 Tbsp unsweetened, shredded coconut, divided
  • ¼ tsp + 1 pinch kosher salt, divided
  • ¼ cup + 2 Tbsp Nate’s 100% Pure Honey, divided
  • ¾ cup coconut oil
  • ½ cup cocoa powder
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Directions

Line muffin pan with 12 papers. In the bowl of the food processor, add almonds, ½ cup shredded coconut, ¼ teaspoon salt and 2 tablespoons honey. Turn on and allow to run for 2-3 minutes, until the mixture begins to stick to the sides of the bowl. Scrape down the sides of the bowl and continue processing for another 2-3 minutes or until a uniform paste forms that you can ball up with your fingers. (Note: If after several rounds of processing, the mixture is still too crumbly, add coconut oil 1 teaspoon at a time until it reaches the desired consistency.)

Using a ½-ounce cookie scoop or a round tablespoon, scoop 1 tablespoon of mixture into your palm. Squeeze it in your palm to form a firm ball, then flatten it between your hands to about ¼ inch thickness, creating a small puck shape. (It doesn’t have to be perfect!) Place on a plate and repeat until you have 12 pieces. Place in the freezer.

In a lidded jar, add coconut oil, cocoa powder, ¼ cup honey and a pinch of salt. Close the jar and shake until well mixed. Immediately pour about 1-2 tablespoons of the mixture into each muffin cup, enough to cover the bottom.

Remove the coconut almond butter pieces from the freezer, and place 1 in each muffin cup. Close the jar containing the cocoa mixture, and shake again to reincorporate the ingredients. (Note: The honey tends to sink to the bottom, so shaking ensures it is evenly distributed among the candies.) Pour enough of the cocoa mixture into each muffin cup to cover the coconut almond butter.

Sprinkle each cup with ¼ teaspoon of shredded coconut. Place the muffin pan in the refrigerator for at least 1 hour. Once hardened, the cups can be removed from the pan and stored in a sealed container in the fridge for up to 1 month.

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