The NY-based wellness mecca shares with us a recipe designed to satiate even the healthiest of sweet tooths…
CAP Beauty’s philosophy is one that’s easy to stand behind — the power of plants are at work to create change, both outside and in.
Founded by friends Kerrilynn Pamer and Cindy DiPrima Morisse, CAP Beauty exists to spread the power of naturals to as many people as possible. A New York store and spa soon gave way to a second shop in LA, and then a site dedicated to furthering the experience of wellness. Here, the team shares with us a bonbon recipe adapted from Nutrition Stripped.
“Of course, we love that the base is made with coconut butter, which becomes a perfect vehicle for our favorite flavors. This variation takes us to Japan and back. We call this dessert but, more often than not, we eat one (or a few!) for breakfast.” Makes 8 1 1/4 oz bonbons.
1 (8 oz) jar CAP Beauty coconut butter
2 tbsp + 2 tsp coconut oil
1 1/2 tsp maple syrup
Pinch of Himalayan sea salt
1 tbsp matcha
1/2 tsp ground cardamom
Add coconut butter, oil, syrup and salt to a medium heatproof bowl. Set the bowl over a saucepan of shallow simmering water on low heat to create a double boiler. Stir until melted and combined. Turn off the heat and stir in the matcha and cardamom.
Pour into standard size chocolate molds and chill. Store refrigerated in an airtight container.
Notes: We like silicone molds, but for other materials, you may want to lightly grease them with some coconut oil. If you don’t have chocolate molds, pour a thin layer into a parchment lined jelly roll pan and cut once chilled. As your first round chills, the mixture can sit on the stovetop. You may need to gently rewarm it to create a liquid consistency before pouring again.
Lead image by John von Pamer.
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