Coconut Almond Cups with Vegan Sprinkles

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Coconut Almond Cups with Pink Vegan Sprinkles

I had this vision for a Valentine’s Day IG post. It included making my chocolate peanut butter cookie dough truffles and displaying them in cute mini cupcake wrappers with pink, red and white sprinkles on top. Well, things don’t always pan out exactly how you want them too. Turns out, finding vegan sprinkles at a conventional grocery store is near impossible, at least at the ones I checked out. I then turned to Amazon, which had quite a selection, but weren’t going to ship until March 30?! My next plan was to make my own because darn it, I was determined to get that picture. All of the recipes I found used royal icing that you pipe onto a nonstick surface and let dry for 24 hours. 1. If you’re familiar with baking you will know that royal icing is literally egg whites and sugar, so no go and 2. There was no way I was leaving sugar out to dry in my apartment with a cat who likes to play on the counter. I finally settled on just using coconut shreds as all white sprinkles and then it came to me! Last week when I was making a smoothie, I got raspberries on my white shirt, it turned pink, and then stained it. So after all that messing around I came up with the easiest vegan sprinkles recipe that is literally 2 ingredients and takes about 15 minutes! I am sure you could do this method with other fruits to make other colors, but I have only tried it with raspberry and it comes out a very pretty magenta color, perfect for Valentine’s day IG posts.

As for the coconut almond cups this recipe came as somewhat of a mistake? I wanted to make the peanut butter ones, but didn’t have peanut butter or oat flour so I used almond butter and almond flour. The consistency of almond butter is much thinner than peanut butter so with the same ratios I needed to add another dry ingredients and decided on coconut shreds to make somewhat of veganized version of a mounds bar. I also decided to make these as cups instead of truffles because it’s easier, way easier. Pro tip- the silicon baking cups suck for baking, but are amazing as molds for candy cups!

Coconut Almond Cups

INGREDIENTS
For the dry ingredients:
1 cup + 1 Tbsp. almond meal/flour
4 Tbsp. unsweetened shredded coconut
2 ½ Tbsp. coconut sugar
Pinch of salt

For the wet ingredients:
5 Tbsp. non-dairy milk
3 Tbsp. almond butter

For the shell:
1-1 ½ cup vegan chocolate chips*

In a medium sized bowl mix together the dry ingredients. In a separate larger bowl, mix together the wet ingredients. Combine the wet and dry ingredients and mix to thoroughly
Over a double boiler (I use a make shift one) begin melting about half of the chocolate chips. Fill the bottom part of the cups with a layer of chocolate. Place these cups in the fridge and let set. Once set, begin spooning 1 – 2 tsp. (depending on the size of your cups) of the almond mixture into the cups. Set aside.

Over the double boiler begin melting more of the chocolate. Once melted, spoon chocolate over the cups so that the almond mixture is covered. Top with sprinkles or any other topping while the chocolate is still hot and then place in the fridge to store.

Makes ~12-16 cups depending the size you make them.

*The amount of chocolate chips used varies based on the chips you use, the size of your cups, and how much chocolate you use for each layer. I suggest only adding a small amount like ⅓ cup of chocolate chips at a time so you don’t waste any.

Pink Vegan Sprinkles

INGREDIENTS
⅓ cup unsweetened shredded coconut
¼ cup raspberries

Preheat oven to 200°F.

Begin by mashing the raspberries with a fork. Once fully mashed pour the mixture through a strainer with the tiniest holes you own. I use the one that I wash my rice & quinoa in. Press into the mixture to extract the most juice. Once you have just the liquid, discard the pulp or save it for something else. Mix the juice from the raspberries with the coconut until fully combined.

On a baking tray lined with parchment paper, spread coconut evenly. Place in the oven and bake for 15 minutes, tossing the coconut every 5 minutes. Coconut tends to burn quickly so you want to keep an eye on it around the 12 minute mark. You want it to be just dried out and not toasted because this will affect the color.

Makes ⅓ cup of sprinkles!

Check me out on social media:
Instagram: @aisforaubergine
Twitter: @aisforaubergine
Pintrest: a is for aubergine

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