I am obsessed with these do-it-yourself chocolate coconut butter cups! So simple, so clean and so satisfying! If you have a chocolate craving, there is no better way to get your fix than with these!
Coconut Butter vs. Coconut Oil
This recipe contains actual coconut butter. You know how peanut butter is made from grinding and pureeing peanuts? Coconut butter is made the exact same way, except with coconut meat. This means coconut butter is different than coconut oil. Because coconut butter contains the actual meat of the coconut, it has a lot more nutrients than the extracted coconut oil does, including potassium, magnesium, iron and fiber.
I personally prefer this recipe with actual coconut butter because it provides such a rich and delicious flavor, but if you aren’t into coconut, you can easily swap it out! Peanut butter, almond butter, cashew butter, sunflower seed butter—basically any kind of nut or seed butter will work just as perfectly. To keep these chocolate cups as nutritious as possible, always ensure nuts or seeds are the only ingredient. Processed oils or sugars love to sneak their way in!
If you are looking to make your chocolate coconut butter cups a complete superfood “indulgence,” use unsweetened 100% dark chocolate chips and sweeten with stevia to keep them sugar-free. But feel free to use a different kind of chocolate chip and, instead of stevia, you can use 2 teaspoons of pure maple syrup.
Watch this episode of Morgan Makes It to see these Chocolate Coconut Butter Cups come to life…
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Chocolate Coconut Butter Cups
½ cup organic coconut butter (1 cup for a richer flavor)*
2 full droppers liquid stevia or 2 tsp. pure maple syrup*
1 tsp. vanilla extract
1½ cups unsweetened 100% dark chocolate chips
1 tsp. coconut oil
Melt coconut butter in microwave, pausing every 10 to 15 seconds to stir. Continue until coconut butter is smooth. Once melted, stir in stevia (or maple syrup) and vanilla extract and set aside. In a small saucepan over low heat, melt chocolate chips and coconut oil. Stir continuously and remove from heat as soon as the chocolate chips are completely melted and smooth.
Line a mini muffin tin with muffin cups. Using a spoon, add a spoonful of melted chocolate to each cup. Allow chocolate to chill in the freezer for a few minutes until firm.
Once firm, scoop 1 spoonful of coconut butter into each cup, and cover the coconut butter layer with the remaining chocolate. Remelt the chocolate if needed. Once each cup is covered with chocolate, allow cups to chill for approximately 10 to 15 minutes until firm.
Store in refrigerator. Allow to thaw for a few minutes before enjoying!
Serves: 24 mini cups
Serving size: 1 cup