During Passover, desserts can be hit or miss, and it all depends on the ingredients you use — all-natural ingredients are always best. Although what I’m going to say next is disputable, it’s my opinion that smooth, dark chocolate, almonds and coconut present themselves best without flour and sugar getting in the way. That’s why Passover-style desserts are my jam all year round — Gluten-Free Tahini Halvah Brownies and ice cream topped with shredded halvah, to name a few.
This year, I challenged myself to make homemade, sugar-free, and vegan peanut butter cups, which are my all-time favorite treats. After some research (I was primarily inspired by Oh She Glows’ Dream Cups) and recipe testing, I created these three-layer almond butter cups, composed of layers of coconut butter, almond butter and a smooth layer of raw cocoa ganache.
Homemade coconut butter (I promise, it’s easy) provides a solid base layer. The middle layer, made of almond butter and date syrup, is easy to customize if you prefer a different kind of nut or seed butter. Finally, a layer of dark cocoa ganache sits on top, providing a velvety top layer that’s just the right amount sweet and salty. These easy, melt-in-your mouth treats are for anyone in need of a departure from sugary-sweet Passover desserts.
Looking for an easy, homemade dessert for Passover, or for everyday life? Then these are for you.
- 1 1/4 cup shredded, unsweetened coconut
- 1/4 cup almond butter
- 2 Tbsp of liquid sweetener (date syrup, maple syrup, honey or agave nectar)
- 1 tsp salt
- 1/4 cup cocoa powder
- 1/4 cup coconut oil, melted
- 2 Tbsp liquid sweetener (date syrup, maple syrup, honey or agave nectar)
- food processor
- mini muffin tin
- First, make coconut butter, which forms the bottom layer. Pour the shredded coconut into a food processor. Process for 7-10 minutes. Every few minutes stop the machine to scrape down the sides of the bowl. You’ll notice that the shredded coconut will become more like a smooth butter. Process until it’s completely creamy and smooth. Set aside in a bowl.
- Next, make the nut or seed-based filling. In a food processor, combine nut butter, your sweetener of choice and salt. Blend until smooth and thoroughly mixed. Scoop into a bowl and set aside.
- Make the chocolate filling by processing cocoa powder, your sweetener of choice, coconut oil and salt to taste. Process until smooth. Scoop into a bowl and set aside.
- Scoop 1 tsp of the coconut butter into each of the mini muffin tins. Place in the freezer for 5 minutes or until solid.
- Next, scoop 1 tsp of the nut/seed mixture atop the coconut butter, forming the second layer. Use your finger to even out the filling, or if you’re going for an uneven look (like me!), leave the chunky nut butter mixture as is, and freeze for another 5-10 minutes or until solid.
- Remove the tin from the freezer and scoop 1 tsp of the cocoa paste on top of the nut layer. You should reach the top of each muffin tin, but it’s ok if they overflow a bit. Freeze for 20-30 minutes.
- When your almond butter treats look totally frozen, remove the tin from the freezer. Use a butter knife to gently remove each chocolate cup from the tin. Store in a plastic or glass container in the refrigerator between layers of parchment, and serve chilled (otherwise they become a bit melty).