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Nut Butter Cups with Fleur de Sel

5 Aug

Last week was a little rough. I went into work after the weekend and the cravings hit hard. I’m usually good at saying no, but when my boss crafted a new cupcake stuffed with pecans and coconut, the whole thing dipped in glistening chocolate glaze…oh man was I struggling. Usually I come to work armed with an arsenal of alternative treats for myself. I’ve even been known to check out our daily menu to bring, say, coconut chips if we’re making coconut cupcakes, or maybe lavender dark chocolate if we’re making lavender cupcakes. Even so, sometimes you just want something naughty, and I may have snuck one taste of the aforementioned cupcake.

And life will go on. But I’m coming to work this week with a truly decadent treat that will make it easy to say no to any temptation.

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These adorable Nut Butter Cups were fun to make, albeit messy. No one should ever complain about having to lick chocolate off their fingers though, right? Or off the spoon…the bowl…and those drips on the counter. These little cups are easy to put together, though they take a little patience as you wait for the chocolate to set. It’s worth every minute. Rich chocolate, creamy filling, and just a hint of salt make these the perfect two-bite treat to satisfy any craving.

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I used Nikki’s Coconut Butter in the Macadamia Nut Cookie flavor for these cups. I bought the sampler pack awhile back and needed another way to use these delicious nut butters other than eating them straight from the jar! You can use any nutter butter you have on hand, though I recommend ordering from Nikki’s and trying out one (or all) of the decadent flavors (Midnight Mocha and Honey Pecan Pie are my favorites). I also love Justin’s almond butters, and I think the chocolate almond would be especially good! I have a feeling this batch won’t last long and I’ll be making more of these cups with all the nut butters in my stockpile soon.

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Toasted Sesame Coconut Cookies

29 Jul

Did you read my intro post? Good. Then you know I spend my days working in a bakery, making absolutely scrumptious pastries that I do my best to avoid eating. When a broken cookie or a slightly-smashed cupcake is staring at me from the end of the counter, it’s hard to look it in the eye and say “NO!”, but I’ve spent the last year strengthening my willpower. However, some treats are harder to resist than others. I have my favorites that give me a particularly devilish stare. One of those is the cupcake we recently developed based on those sesame seed balls stuffed with sweetened coconut found at Asian restaurants. Something about the pop and crunch of those little sesame seeds…the buttery nuttiness of toasting them…oh my!

When this delectable sesame cupcake appeared on the menu a couple weeks back, and I didn’t sneak one single bite, I knew I had to reward myself with a sesame-laden paleo treat when I got home.

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These Toasted Sesame Coconut Cookies are wonderfully chewy, delightfully nutty, and perfectly sweet. I brought them along to girls night with my coworkers and this honest group of taste-testers loved them. The leftovers were apparently eaten for breakfast…

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