Our little Leo will start “summer camp” at his new preschool next week! And being the mama I am, I’ve been hard at work thinking of cute + special ways to make sure that his lunchbox (!!) has the same nutritional density and joy packed in as our luxurious lunches at home do. It’s no small feat – lunch is a BIG deal in our house, and the meal we all look forward to the most. But with the help of treats like these little Coconut Butter Cups, I think we’re on the right track.
And let’s be honest, life is a little sweeter when there are tiny virtuous candy bars stashed in the fridge, amiright?
One of my favorite parts about this recipe, dear readers, is that it showcases COCONUT BUTTER, which is one of my favorite ingredients on the planet. Quite literally, blended whole coconut, this rich, creamy, nut-butter like spread is wonderful for so many things; drizzling on porridge, poking into dates, setting the base for rice crispy treats and so much more. I love spreading it on toast, eating it with a spoon…and now making these little coconut bites.
Coconut is a wonderful brain food, and a fabulous thermogenically cooling food that’s helpful for pitta dosha, supportive of digestion and generally a wonderful food that builds ojas and provides healthy fats and so much beautiful flavor. And it’s a wonderful food for active adults and growing kiddos alike.
Are the quick, nutrient-packed snack I’ve been leaning towards the past couple of weeks when I just want a tiny bite of something, and Leo LOVES them. Not to mention that they must be one of the easiest recipes on this site. You’ll need some little paper baking cups OR a silicone mold, a few ingredients you likely already have in your pantry, and fifteen minutes to make a healthy batch. The recipe makes 30 mini candy cups with some leftover crust, and this was enough for me to share quite a few with a friend who just had a beautiful baby boy, to take a little stash with me for travel AND to have a healthy little stockpile for Leo’s upcoming lunches. They’ll last forever in the fridge or freezer, and travel well too (unless you’re traveling to a tropical island or the Sahara. In those unique cases, leave these at home!)
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