These Coconut Butter Cups filled with sweet raspberry jam will absolutely steal the show with just one decadent bite!
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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!
Seedless Raspberry Jam
Vegan Dark Chocolate Chips
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.
Step 3 – Place a dollop of jam in the center of each cup. Transfer to the freezer for 10-25 minutes or until set.
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.
Step 5 – Top each cup with a sprinkle of dehydrated crushed raspberries.
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.
Following these simple steps will give you a coconut butter recipe that hits every single mark:
- melt-in-your-mouth deLISH
- packed with raspberry flavor
- everything you never knew you needed
Holly’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?
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!
- 1 cup coconut butter, melted
- 2 Tablespoons seedless raspberry jam
- 1 cup vegan dark chocolate chips
- 2 teaspoons coconut oil
- 1/4 cup crushed dehydrated raspberries
- 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.
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 Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 19gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 12mgCarbohydrates: 16gFiber: 5gSugar: 10gProtein: 2g
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.