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    Home » Vegan Snacks

    Published: Feb 5, 2021 · Modified: Nov 23, 2021 · by Cindy

    EASY 5-INGREDIENT RASPBERRY COCONUT BUTTER CUPS

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    Jump to Recipe - Print Recipe

    These Coconut Butter Cups filled with sweet raspberry jam will absolutely steal the show with just one decadent bite!

    Jump to: show
    1 INGREDIENT SPOTLIGHT
    2 STEP-BY-STEP INSTRUCTIONS FOR RASPBERRY COCONUT BUTTER CUPS
    3 Cindy's Insider Pro Tips
    4 Raspberry Coconut Butter Cups FAQs
    4.1 Looking for more addicting vegan snack recipes?
    5 Raspberry Coconut Butter Cups
    5.1 Ingredients
    5.1.1 Raspberry Layer
    5.1.2 Chocolate Layer
    5.1.3 Topping
    5.2 Instructions
    5.3 Notes
    5.4 Nutrition
    raspberry coconut butter cups

    There's always a bit of a dilemma when it comes to giving treats to friends and loved ones. Are we making them at home or buying from a bakery or candy shop? Usually the candy shop wins because we're nervous the homemade treats won't turn out, right?

    Well, you can rest assured, that these coconut butter cups will turn out and will be just as, if not better, than any store-bought treat you could pick up.

    Soft and subtly sweet coconut butter with an ooey gooey raspberry jam center, and topped with chocolate?! Yeah, this one is a winner!

    Anyone receiving these Raspberry Coconut Butter Cups from you is one lucky duck!

    raspberry coconut butter cups stacked

    INGREDIENT SPOTLIGHT

    Coconut Butter

    Seedless Raspberry Jam

    Vegan Dark Chocolate Chips

    Coconut Oil

    Crushed Dehydrated Raspberries

    STEP-BY-STEP INSTRUCTIONS FOR RASPBERRY COCONUT BUTTER CUPS

    STEP 1 - Place 12 silicone or paper muffin liners in a muffin tin or on a sheet pan.

    Step 2 - Divide the coconut butter between the muffin cups.

    coconut butter in cups

    Step 3 - Place a dollop of jam in the center of each cup. Transfer to the freezer for 10-25 minutes or until set.

    raspberry jam in coconut butter recipe

    Step 4 - Melt the chocolate chips and the coconut oil in a small bowl in the microwave in 30 second increments until smooth. Divide the chocolate between the 12 muffin cups.

    chocolate for coconut butter recipe
    chocolate on top of melted coconut butter

    Step 5 - Top each cup with a sprinkle of dehydrated crushed raspberries.

    raspberry on coconut butter cups

    Step 6 - Return the cups to the freezer for at least an hour or until set. Once frozen, you can remove from liners and store in an air-tight container in the refrigerator or freezer.

    Stack of Raspberry Coconut Butter Cups

    Following these simple steps will give you a coconut butter recipe that hits every single mark:

    • sweet
    • addictive
    • melt-in-your-mouth deLISH
    • packed with raspberry flavor
    • everything you never knew you needed

    Cindy's Insider Pro Tips

    How to properly melt coconut butter - You will want to gently microwave, stirring often, in order to get the coconut butter to a nice melty pourable consistency. Alternatively, place the jar in a bowl of hot water and stir often.

    Using the best dark chocolate - Since chocolate is the 2nd star of this recipe, you'll want to use a dark chocolate you love. I personally love using anything over 70% and I always check the labels to be sure there are no milk fats in the ingredients.

    Raspberry Coconut Butter Cups FAQs

    What can replace coconut butter in the recipe? To be completely honest, coconut butter is the star of the show in this recipe. You'd be better off looking for a recipe with a different main ingredient.

    Do you keep coconut butter in the fridge? No need to store coconut butter in the fridge. As long as its in a glass jar or sealed container, it'll last in the pantry for a few months.

    Can you substitute regular butter in for coconut butter? In this recipe, no, you cannot. Regular butter will not solidify enough to make a cup. plus is just wouldn't taste good at all!

    Is coconut butter healthier than butter? This depends on your definition of healthy. Coconut oil is about 90% saturated fat, which is higher than butter, which is about 64% saturated fat. Too much saturated fat in the diet is unhealthy because it raises the "bad" cholesterol.

    My opinion is, all things in moderation. Are you eating these every single day? Are you eating 10 at a time? No shame in either of those things, but that's what you'd want to take into consideration when asking if they're healthy or not.

    Looking for more addicting vegan snack recipes?

    Vegan Chocolate Truffles
    Vegan Double Chocolate Chip Cookies
    Easy Chocolate Molten Lava Cake
    Fudgy Vegan Brownies
    Easy Vegan Baked Cheesecake
    Vegan No-Bake Cookies
    Vegan Peanut Butter Eggs

    Now that you know how easy it is to make this Raspberry Coconut Butter Cups Recipe , please give it a star rating and a share below and comment letting me know how it turned out for you!

    raspberry coconut butter cups stacked

    Raspberry Coconut Butter Cups

    These Coconut Butter Cups filled with sweet raspberry jam will absolutely steal the show with just one decadent bite!
    New Recipe - Be the first to Rate!
    Print Pin Rate
    Course: Vegan Snacks
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 1 minute
    Chill Time: 1 hour 25 minutes
    Total Time: 1 hour 31 minutes
    Servings: 12
    Calories: 235kcal
    Author: Holly

    Ingredients

    Raspberry Layer

    • 1 cup coconut butter melted
    • 2 Tablespoons seedless raspberry jam

    Chocolate Layer

    • 1 cup vegan dark chocolate chips
    • 2 teaspoons coconut oil

    Topping

    • ¼ cup crushed dehydrated raspberries

    Instructions

    • Place 12 silicone or paper muffin liners in a muffin tin or on a sheet pan
    • Divide the coconut butter between the muffin cups
    • Place a dollop of jam in the center of each cup. Transfer to the freezer for 10-25 minutes or until set.
    • Melt the chocolate chips and the coconut oil in a small bowl in the microwave in 30 second increments until smooth. Divide the chocolate between the 12 muffin cups.
    • Top each cup with a sprinkle of dehydrated crushed raspberries.
    • Return the cups to the freezer for at least an hour or until set. Once frozen, you can remove from liners and store in an air-tight container in the refrigerator or freezer.

    Notes

    Nutritional Information listed below is for 12 servings. Please know that there is no shame in making this recipe a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.
    Entire recipe - kcal: 2815 F: 227 C: 195 P: 26

    Nutrition

    Serving: 1c | Calories: 235kcal | Carbohydrates: 16g | Protein: 2g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 12mg | Fiber: 5g | Sugar: 10g
    raspberry coconut butter cups recipe with title
    « BAKED CAULIFLOWER WINGS RECIPE
    HOMEMADE VEGAN THIN MINTS »

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    Hi, Cindy! I’m so happy you’re here. I’m so happy you’re here. I have spent the last two decades+ making it my mission to create easy, tasty, veg meals for your dinner table! As a busy mom of two, I know the importance of feeding your family tasty, nutritious food the kids will actually eat!

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