Happy Friday AGAIN!!
I got so excited about my dessert tonight I had to do another post today. THESE ARE AMAZING and 21 day sugar detox diet approved! You can imagine that I've got some extra time on the 21 day sugar detox with all this no partying and all :). So tonight I played around with a new dessert dish.
If you look at the ratio of sweet stuff on Simply Paleo you'll see that this section is pretty weak. I just don't have a sweet tooth! But now that we're doing the detox, Jer asked me to make him something for dessert. I also made a really good shrimp stir fry tonight but let's stay focused!
This is inspired by a recipe in the 21 day sugar detox plan, of which, I botched TWICE (Yes there are 2 chunky ass nasty batches of brown junk in my trash, I don't know what I kept doing wrong!!). So I decided to go back to my roots, my mother is a MASTER baker. I grew up in the bakery my parents owned and I MUST have channeled her tonight!
Triple Layer Almond Butter Cups
For the bottom layer:
5 tbsp butter
2 tsbp coconut butter
2 tbsp cacao powder
1/4 teaspoon vanilla
Dash cinnamon and nutmeg
Melt the butter and add the vanilla, stir in the cacao and spices. Pour into a 3x4 cupcake pan and set in the freezer until the mix looks dull.
For the nut butter layer:
4 tbsp almond butter
1 tbsp coconut butter
1 coconut oil
1 tbsp raw, local honey
Melt all the ingredients together. Spoon a small amount into each cup, making sure it doesn't cover the full bottom layer.
For the Cacao nut butter layer:
Remaining nut butter filling
1 tbsp cacao
1 tbsp ghee
Sprinkle coconut
Sprinkle cacao nibs
Simply add the ghee and cacao to the middle layer mix and pour over the cups. Sprinkle with coconut and cacao nuts to make them pretty. Let the cups sit in the freezer for another 15 minutes before you enjoy.
This is what your kitchen would look like if you let me come cook in it. Probably not the best idea.....
This is what the results look like 
Live to Thrive,
Lauren
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Those look yummy!!!
Thanks! They really are! Try them!
I love the pictures of your kitchen — you know you are a paleo food blogger when your computer and iPhone sit among almond butter and shredded coconut!
Good job with your sugar detox. I am eager to hear more about it!
Haha this is one of my favorite comments ever! It is a true Paleo kitchen, breaking her in easy though. We’ve only been here in Colorado for a week! I’ll keep the 21DSD recipes coming! Thanks for the visit!
Welcome to Colorado! And thanks for the fun posts!
Thank you!! Glad you enjoy
I’ll keep em coming 
Really want to make these but I do not have coconut butter….anything suitable to substitute?
Coconut butter is soooo expensiveeeee! tell us a substitute or stop making horrible expensive recipes!!!
I just found coconut butter on amazon for $13. I definitely agree that it can get expense but watch for coupons or sales. Also, I know the company Artisana will absolutely get you a coupon if you write them and tell them you love their product and would love a coupon. I feel like your comment could have been written a little kinder. I’m obviously not here to make “horrible expensive recipes.” If you need help budgeting, I can help there as well. Keep the peace and show the love.
Live to Thrive,
Lauren
How rude. I am grateful for these recipes. Saves me wasting good ingredients trying to make my own sugar free recipes. Thank you simply paleo!!!! Awesome recipe can’t wait to make and also recreate
@Jen- Sorry I missed your comment! Cashew butter or sunflower seed butter will work perfectly as well. With the cashew butter, I added a TBSP of raw, organic honey though
I agree, that comment was a bit harsh! I don’t mind the “cost”, because I make my own coconut butter. It’s very easy and inexpensive. Sheesh. Lauren, lovely recipe. Can’t wait to try it. Only question I have is, if there are any left over, do these have to be stored in the freezer? Or can they be kept in fridge or at room temp? Also, I do not have ghee, or really know exactly what it is. Is there a substitute for that? And for the butter, can I use coconut oil instead? Thanks,
Arminda
@Arminda- thanks for the backup! haha. These store perfectly in the freezer. My husband actually likes them better frozen! I would say freeze them if you can, refrig only for a few days.
I’d be interested to see how coconut oil would substitute. I haven’t tried it but can say that the butter/ghee gives a nice salt content and it’s very rich. maybe make a small batch and see how it turns out!?
Thanks for your comment!!
xoxo
Hi Lauren. I forgot to ever write back. Just came back to go over it again because I’m making them again this week lol. Here’s what I did. Hope you don’t mind, but I chopped your recipe up a bit lol, I’m on the paleo diet, and too chicken to try the 21 DSD, ha! So I used the coconut oil in place of the butter for the bottom layer, but went ahead and used butter for the ghee. This time I will use ghee instead, since I’m starting to learn the ropes, (and am officially paleo now) and actually found ghee! It was like an epiphany when I found it at a local grocery store, here in our small town, and I think the grocer thinks I’m a little nuts after doing a dance in the aisle lmao. Secondly, I used homemade “nutella” instead of almond butter, because I was really wanting some chocolate lol. I did sweeten with honey lightly throughout the whole thing too. Lastly, I saw where you sprinkled shredded coconut on the top layer, and by the picture you posted, I started thinking… I bet if I just added it into the top layer, it would be some what reminiscent of a Crunch bar, and oh, I was right! These were little cups of heaven! EVERYONE loved them, and they didn’t last long! This time I will use some almond butter that I made, but again, I think I’ll add a little cacao lol. Just wanted to thank you again for this lovely recipe. It was amazing!
A definite family favorite here!
What coconut butter did you use? I have a jar of Nikki’s Midnight Mocha but am afraid that it might overpower the almond flavor.
Hi Krista! Thanks for the comment. I’ve never heard of this Nikki’s but it sounds AMAZING!!! Checking that out now. Yeah I think one of the best features of this recipe is that it truly tastes like a “nut butter cup.” HOWEVER- that does not mean that I don’t think you should try it! Maybe just beef up the almond butter a little? Even if you use a few more tablespoons, the cups won’t reach the top of the muffin tray and you’ll have a thicker layer of almond. KEEP ME POSTED!!!
I just made these and I LOVE them! The only hitch that I had was with step two. The instructions say to melt all the ingredients, I couldn’t get the almond butter to melt. It could be because I make my own with no added oil, I’m not sure. I just added a tablespoon of coconut oil to make it more liquid and then it was fine. These really are amazing. Thank you!
Pam, I also make my own almond butter, and had this same issue, where it’s just too thick and sticky. I finally made a successful batch the other day, oil on top and all! What I was doing wrong is I just wasn’t blending it long enough. I thought I was because it already took FOREVER! But I wasn’t. If it’s still not creamy enough, keep processing. I swear, it will eventually get there. If you have to just turn it on and walk away and check every 5-10 minutes, try that. I was thinking it never was going to get like that, but low and behold, just when I was about to give up, it started spashing up against the side. When it was finally looking like peanut butter, I put it in a jar. The next morning when I woke up, there was oil at the top! Which I had NEVER seen before when making mine, I always thought the store bought added it in! Hope this helps.
How many cups does this recipe make?
@Pam, yes I think this could be the issue, I love your fix for adding more coconut oil! I think the oil content allows it to dissolve a bit better.
@Wendy- I have a 12 count muffin tin that works perfect! If you wanted thicker cups you could less
Hello, is there a substitute for coconut butter?
Hey Lainya! You could just use almond butter!