These Decadent Chocolate Coconut Butter Cups feature a rich coconut filling inside a dark chocolate shell. A simple, no-bake, vegan-friendly dessert. The cups are made with fresh coconut butter.
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Coconut Butter Cups
These Chocolate Coconut Butter Cups are simple to prepare and feature a rich coconut butter filling in a chocolate shell. They require only three main ingredients and no baking. The result is a smooth, chocolatey treat that satisfies cravings without relying on highly processed additives.
You can make these right at home with minimal equipment. The dark chocolate provides a crisp exterior while the coconut butter and maple syrup create a creamy center that melts in your mouth. They are an excellent option for keeping in the fridge for a quick sweet bite.
Ingredients, Notes, and Costs:
- Vegan Dark Chocolate: Use 1 cup of dark chocolate chunks or chips. High-quality chocolate melts better and provides a smoother finish.
- Coconut Butter: You need ⅓ cup. Note that coconut butter is different from coconut oil. It includes the meat of the coconut, which gives it a thick, spreadable texture similar to nut butter.
- Maple Syrup: 1 tablespoon adds just enough sweetness to the filling.
- Coconut Flakes (optional): These add a nice crunch and visual appeal to the tops of the cups.
How To Make Coconut Butter Cups
Melt chocolate, layer it with a coconut butter filling in cupcake wrappers, then chill until firm.
Let me show you how:
- Melt Chocolate: Place the 1 cup vegan chocolate in a microwave-safe bowl. Heat in short intervals (about 30 seconds each), stirring well between each interval, until the chocolate is completely smooth.
- Base Layer: Line a mini muffin tin with cupcake wrappers. Spoon about 1 tablespoon of the melted chocolate into the bottom of each wrapper. Tilt or tap the tin gently so the chocolate spreads evenly.
- Make Filling: In a small bowl, mix the ⅓ cup coconut butter and 1 tablespoon maple syrup until fully combined. The mixture should be thick but spreadable.
- Add Filling: Spoon a layer of the coconut mixture over the hardened chocolate base. Flatten it slightly with the back of a spoon if needed.
- Top Layer: Spoon another tablespoon of melted chocolate over the coconut layer to fully cover it. Continue this process until all the chocolate and coconut filling are used.
- Garnish and Chill: Sprinkle the tops with coconut flakes if using. Transfer the cups to the refrigerator. Chill for 1 to 2 hours until the chocolate is firm and set.
What kind of chocolate should I use?
Feel free to use your favorite chocolate chunks or chips. I prefer low-sugar dark chocolate. To melt the chocolate, add it to a microwave-safe container and melt on high for about 2 minutes.
Do not pause in between the melting process to stir the chocolate. Instead, cook it all the way through for the full two minutes. When ready, allow the chocolate to stand outside the microwave for 30 seconds before stirring. Know that stirring the chocolate too early cools it down and can turn a perfectly nice, melty chocolate into a ratchet mess.
Recipe Variations
- Instead of coconut butter, you can use any kind of healthy butter of your choosing. Just make sure it doens’t have any added refined sugar.
- Instead of maple syrup, you can use agave nectar.
Did you make these cups? I want to see how they turned out! Leave a star rating and comment below, or tag me on Instagram.
Decadent Chocolate Coconut Butter Cups
Recipe Cost 4.87 Serving Cost 0.60
Recipe Cost $ 4.87 Serving Cost $ 0.60Ingredients
- 1 cup Vegan dark chocolate chunks or chips
- ⅓ cup coconut butter
- 1 tbsp maple syrup
- coconut flakes for decorating optional
Instructions
- Melt the chocolate in a microwave-safe bowl, heating in short intervals and stirring between each until smooth.1 cup Vegan dark chocolate chunks or chips
- Spoon about 1 tablespoon of melted chocolate into the bottom of each mini cupcake wrapper. Tilt or tap gently so the chocolate spreads into an even layer.
- In a small bowl, mix the coconut butter and maple syrup until fully combined.⅓ cup coconut butter, 1 tbsp maple syrup
- Spoon a layer of the coconut mixture over the chocolate base.
- Add another tablespoon of melted chocolate over the coconut layer to cover it.
- Repeat the layers until the chocolate and coconut filling are used.
- Sprinkle the tops with coconut flakes if using.
- Transfer the cups to the refrigerator and chill for 1 to 2 hours until set.
Video
Notes
Storage Tips
STORE: Keep them in an air-tight container in the refrigerator for 10-14 days. FREEZE: Place the coconut butter cups in a freezer-safe container and freeze for 1-2 months. THAW: Thaw at room temperature for about 30 minutes before eating.Equipment
Nutrition
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Comments & Reviews
Rika says
The coconut is a great addition to this recipe. It adds richness to the butter cups.
Holley says
So easy to make and soooooo much more affordable than buying something pre-packaged! I love this recipe!
Andrea says
The minute I saw these my heart went racing. My family loves coconut and these little treats will be devoured in no time.
Renee | The Good Hearted Woman says
Isn’t it amazing how something so simple can be so delicious‽ These are dangerously tasty!
Sara Welch says
Gave these a try this afternoon and they do not disappoint! Easy, quick and delicious; exactly what I needed to cure my sweet tooth!