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Happy Food, Healthy Life

Forking delicious vegan food

EASY 5-INGREDIENT RASPBERRY COCONUT BUTTER CUPS

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

Be sure to bookmark this recipe in the Grow app so you can have it available whenever the craving hits! (look for the heart in the bottom right of your screen)

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

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?

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

Yield: 12
Prep Time: 5 minutes
Cook Time: 1 minute
Chill Time: 1 hour 25 minutes
Total Time: 1 hour 31 minutes

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

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

  • 1/4 cup crushed dehydrated raspberries

Instructions

  1. Place 12 silicone or paper muffin liners in a muffin tin or on a sheet pan
  2. Divide the coconut butter between the muffin cups
  3. Place a dollop of jam in the center of each cup. Transfer to the freezer for 10-25 minutes or until set.
  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.
  5. Top each cup with a sprinkle of dehydrated crushed raspberries.
  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.

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 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.

Do you like this recipe?

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© Holly Waterfall
Cuisine: American / Category: Vegan Snacks
raspberry coconut butter cups recipe with title

Filed Under: Vegan Snacks

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Hey there!

I'm Holly and I create real food recipes for real people. People who want to eat more than kale chips and tofu. People who are a little bit terrified of vegan food because - hello, what the F is tempeh and seitan, right?
People who want to go plant-based but can't even imagine a life without cheese or ice cream. I'm right there with ya and am here to help you every step of the way. I can't wait to show you around!

xoxo Holly

Dinner doesn't have to be difficult

even if you're plant-based.

Let me help you with a week of dinner recipes in my free e-cookbook, simple vegan family dinners.

Totally delish, totally family-friendly.

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