Mini Lemon Strawberry Coconut Protein Cups
Lemon Strawberry Coconut Cups make a healthy treat without a lot of added sweetener. Just a few simple ingredients in these bite sized treats. Delicious cups stuffed with strawberry cashew filling and a coconut butter outer shell - the perfect treat to satisfy your sweet tooth!
Servings 24
Ingredients
Strawberry Cashew Filling
- 1 1/2 cups cashews, soaked 3+ hours and drained
- 1/2 cup freeze-dried strawberries
- 2 tablespoons honey or maple syrup
Lemon Coconut Coating
- 1 1/2 cups coconut butter – store bought or homemade recipe below in notes
- 1/4 cup coconut oil
- 1/4 cup honey or maple syrup
- 1/4 cup protein or collagen peptides powder, plain or vanilla
- 1-2 lemons juice and zest – depending on how lemony you prefer
Instructions
Strawberry Cashew Filling
- Line 24 mini muffin cups with paper liners or use a silicon muffin pan. Or if you would like them bigger use a normal size muffin pan with 12 cavities.Place all filling ingredients, cashews, strawberries and honey and process until smooth and creamy. Depending on the power of your blender this might take a minute or two. Stop blending to scrape the sides if necessary and continue to blend until smooth. Set aside while you make the lemon coconut coating.
Lemon Coconut Coating
- In a small sauce pan over low/medium heat melt the coconut oil with the coconut butter until melted and runny.Add in the lemon zest and juice, mixing to combine. Taste test and add more honey or lemon if you think it needs it.While the mixture is still warm, spoon 1 teaspoon into the small lined muffin cups (enough to cover the bottom).Roll about 1 teaspoon of the strawberry cashew mixture into a small ball with your hands and flatten slightly.Drop into the muffin cups with the base layer of lemon coating, pushing down slightly.Cover the filling with additional coating to cover entirely and fill the rest of the cup.Allow the cups to set up in the fridge for at least 30 minutes.Pull them out of the mini muffin cups and store in an airtight container in the fridge. Store in fridge for up to1 week or freezer for up to 3 months.
Notes
Homemade Coconut Butter
If you are anywhere near the health food or fitness circles, you have no doubt heard of coconut oil by now. But have you ever heard of coconut butter? Oh my gosh is it good. It tastes like the most delicious, decadent, oh-so-bad-for-you treat. Except, it’s not. It’s actually good for you. In fact, coconut butter packs a boatload of benefits:
It’s rich in lauric acid, which boosts immunity and destroys harmful bacteria, viruses, and funguses.
It actually boosts your metabolism, which aids in weight loss and increases energy levels.
Its a superb ingredient for protecting and replenishing the hair and skin
It’s packed with healthy fats, so you feel full longer.
It’s full of essential amino acids, calcium, and magnesium.
Basically, coconut butter is just plain awesome. It’s so creamy, buttery, naturally sweet and full of nutrients, and it’s hard to believe that this tasty Homemade Coconut Butter from Scratch is made with one ingredient! You may not know this, but a jar of high-quality coconut butter can be expensive.
Yes, that is one of the reasons that you should make you own - it’s unbelievably easy. Besides being incredibly good for you, coconut butter greatly enhances the creamy texture of desserts, smoothies, ice creams, fudge and hot beverages. Even a spoonful out of the jar is not a bad thing. 😊
Once you start using it, you'll find many other ways to sneak it into your diet.
Go here for the recipe: Homemade Coconut Butter
