I have been making a lot of nut butter cups lately. Partly because I have had melted chocolate left over a lot lately, and also because I have a chocolate loving boyfriend who can't get enough of them. Also, I have a fondness for nut butter cups myself, peanut butter cups being my favorite childhood candy. Not that one needs any excuses for making nut butter cups...they should just be made and enjoyed for the heck of it, end of story.
I have been experimenting with home made nut butters lately as well, and pecan coconut happened to be one of them. Why not just pecan? Well, I like to mix things, and the pecan was still a little runny, not spreadable when I made it by itself, so I added some coconut to it and it made it just firm enough to spread once refrigerated plus gave it an extra sweetness that was lovely!
The first thing I thought of when I made it was putting it in chocolate cups. I knew it would be a heavenly combination, and this pecan butter deserved to be used as the main star of something!
I added a slice of fresh banana in as well, since I love it with pecans and chocolate and it was a quite addictive combination. If you are going to make nut butter, definitely try this one, and you might as well go for making the nut butter banana cups as well because you and whoever you share them with (if you can handle sharing after trying one) will be extremely thankful you did!
Raw Pecan Coconut Butter Banana Cups
3/4 cup raw cacao powder
1/2 cup raw coconut oil, warmed to liquid
1/4 cup raw coconut nectar or maple syrup
a pinch of sea salt
about a heaping 1/4 cup pecan coconut butter (recipe follows
12 slices of banana
12 mini sized foil cups (regular peanut butter cup sized, not the tiny and not the regular muffin size)
To make the chocolate, whisk together all ingredients until smooth. Set 12 foil cups out, and fill them 1/3 full with chocolate. Set in the freezer until hard (about 15 minutes), then place about 1 tsp of pecan butter into the center of each. Press a banana slice into it, then spoon chocolate over to cover. Set in the freezer until hard, about 30 minutes (the centers need to set as well). Store in the fridge.
Pecan Coconut Butter:
2 1/2 cups raw pecans
1/2 cup finely shredded dried coconut (raw unsweetened)
sea salt to taste
In a high speed blender, combine all ingredients and blend until smooth, using the tamper to press the mixture into the blade. It should take about a minute if you have a good blender. Alternatively, you can do it in the food processor, it will just take longer and you will have to stop it and scrape down the sides a few times. Store in a jar in the fridge. Keeps for a month or so. If using for the nut butter cups, allow to chill completely until firm, and not runny, a few hours).