Raw Cranberry Pecan Butter Cups

Cranberries...and pecans.  It may sound like part of a Thanksgiving day spread in the form of cranberry sauce and pecan pie, but these two things inspired me to make some delicious candy instead.  I had some extra cranberry jam, and although I was tempted to make it into a cranberry jam and pecan butter sandwich (which would have been pretty delicious too), I had an even better idea...combine it with dark chocolate.  Because everything is better with dark chocolate right?  Plus I am a huge fan of nut butter cups since they were always a favorite of mine as a child.
Just imagine...tart and sweet cranberry jam and silky nutty salty pecan butter, enrobed in smooth decadent dark chocolate, all melting in your mouth together...these were amazing.  If you wanted to have these as part of a Thanksgiving spread along with the other desserts I think it would be appropriate.  After all, sometimes all you want is something small but really good when you are already stuffed from all the delicious dinner (although I always saved room for dessert my favorite part, but I would gladly eat these with my pie).

Raw Cranberry Pecan Butter Cups
Makes 12

3/4 cup raw cacao powder
1/2 cup raw coconut oil, warmed to liquid
1/4 cup raw coconut nectar or maple syrup
a pinch of sea salt

about a heaping 1/4 cup pecan coconut butter (recipe follows)
about 1/4 cup cranberry Jam (recipe follows)

12 mini sized foil cups (regular peanut butter cup sized, not the tiny and not the regular muffin size)

To make the chocolate, whisk together all ingredients until smooth. Set 12 foil cups out, and fill them 1/4 full with chocolate.  Set in the freezer until hard (about 15 minutes), then place about 1 tsp of pecan butter into the center of each, make a divet into the center of that, then spoon a tsp of cranberry jam over it. Set in the freezer until hard, about 30 minutes (the centers need to set as well).  Spoon chocolate over the tops of the fillings to fill the cups, then place back in the freezer to set for about 15 minutes.  Store in the fridge.

Cranberry Jam:

1 cup fresh cranberries
1 cup dried cranberries, soaked in water 30 minutes and drained well
juice of one small orange
1/4 cup raw coconut nectar

Combine all ingredients in a high speed blender and process until smooth. You will have extra after the candy recipe for another use.

Pecan Coconut Butter:

2 1/2 cups raw pecans
1/2 cup finely shredded dried coconut (raw unsweetened)
sea salt to taste

In a high speed blender, combine all ingredients and blend until smooth, using the tamper to press the mixture into the blade.  It should take about a minute if you have a good blender.  Alternatively, you can do it in the food processor, it will just take longer and you will have to stop it and scrape down the sides a few times.  Store in a jar in the fridge.  Keeps for a month or so.  If using for the nut butter cups, allow to chill completely until firm, and not runny, a few hours).

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. November 21, 2013 at 15:52

    This is like thanksgiving pb& j!!!! Looks amazing.

    • November 23, 2013 at 01:50

      Thank you :)!

  2. November 22, 2013 at 04:11

    Yummm!! I love the cranberry theme. You took a solid cup recipe and made it seasonal .. seriously girl, love it. I bet the cranberries provide a nice tart contrast to the rich chocolate.

    • November 23, 2013 at 01:51

      Thank you :)! I love chocolate cups of all sorts. Yes, and the tart loving girl that I am these were pretty awesome ;).

  3. November 22, 2013 at 14:51

    I wish I had some dried cranberries in! I have about a cup of fresh leftover from something else and would love to make this jam. <br />The chocolate nut butter cups look amazing too.

    • November 23, 2013 at 01:52

      Thank you! Next time you have both, you should try it. Or, you could use some dates in place of the dried cranberries, but less since they are so sweet and probably leave out the coconut nectar.

  4. November 24, 2013 at 04:19

    Working on trying this one now. It's so much easier for me to save your Pintrest on likes but I don't see there. Thank you for sharing your creations and amazing photography with us all. Have a Happy Thanksgiving!

    • November 24, 2013 at 12:42

      Awesome! I am happy you are trying them, and you are so welcome, I am always willing to share so you can enjoy them for yourself too :)!. Happy Thanksgiving to you as well!

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