Chocolate Coconut Butter Cups
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These coconut butter cups are so easy to make with just 5 ingredients! They’re a more wholesome alternative to peanut butter cups, and no baking is required.
While these dark chocolate coconut butter cups don’t taste like peanut butter cups, they would definitely hit the spot if you’ve been craving something rich, creamy, and just overall decadent.
After all, aren’t desserts supposed to taste like actual “treats”?
And if you need to keep everything vegan, you’ll be pleased to know that you can confidently indulge in these raspberry coconut butter cups.
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People are seriously sleeping on coconut treats! Try coconut cream pie and coconut clusters to see what you’ve been missing.
Why You’ll Love This Coconut Butter Cups Recipe
- These dark chocolate coconut butter cups will satisfy your sweet tooth with just 5 vegan-friendly ingredients. Way better than store-bought candy!
- You don’t need to bake these coconut raspberry cups! They are perfect when the oven’s full or when you just want something easy.
- Bored of the same old sweets? You’ll love the combination of coconut butter, dark chocolate, raspberry jam, and freeze-dried raspberries in every melt-in-your-mouth cup!
Ingredients And Substitutions
Raspberry coconut layer:
Coconut butter –The creamy, coconutty filling in these dessert cups.
Raspberry jam – These chocolate coconut butter cups are already delicious on their own, but the added sweet-tart taste of raspberry jam takes them up a notch!
Chocolate layer:
Vegan dark chocolate chips – You can use any chocolate you love, but dark chocolate is just a match made in dessert heaven with coconut butter and raspberry jam.
Coconut oil – Helps the chocolate melt into the perfect pourable consistency.
For a more delicious chocolate layer, stir in some sea salt and/or vanilla extract to the melted chocolate!
Toppings:
Dehydrated raspberries – Sweet, crunchy, and add a lovely pop of color to the raspberry and coconut cups.
Another way to make these coconut butter cups is to add freeze-dried strawberry slices on top of the coconut butter filling.
To hold everything together, you just need layers of chocolate at the bottom, up the sides, and on top of the added strawberry slices.
Tips For Making This Recipe
Make Sure Your Coconut Butter Is Drippy
Gently melt your coconut butter in the microwave for about 30 seconds, stirring as needed, until it’s spoonable. You can also place the jar of coconut butter in hot water.
Add a Crust
Want a crunchy base for your creamy coconut butter cups? Process dates, pecans, toasted coconut, and coconut oil together for a quick crust! Then, press the mixture into the bottom of the liners, freeze to set, and proceed with the rest of the recipe.
Storage Tips
Once frozen, you can remove the liners and store the raspberry coconut butter cups in an airtight container in the fridge for up to 2 weeks. You can also freeze them for up to 1 month.
Chocolate Coconut Butter Cups Recipe FAQs
What is coconut butter made of?
Coconut butter is just shredded coconut blended until smooth and spreadable. You can easily make it home with a powerful food processor or blender!
Does coconut butter go bad?
Yes, but don’t worry—you’ll know from its rancid taste and smell. Make sure it’s sealed well when you keep it in your pantry. You don’t need to keep coconut butter in the fridge.
What can I use instead of coconut butter?
None! Coconut butter is the star ingredient in these chocolate coconut butter cups. However, I suppose you can swap them for nut butter and make nut butter cups instead. Just be aware that they’re typically runnier and grainier than coconut butter.
Is solid coconut oil the same as coconut butter?
No, they are not the same. In this recipe, you need coconut butter for the coconut raspberry cups’ creamy filling AND coconut oil to help the chocolate melt smoothly.
Do you need to refrigerate coconut butter cups?
You should be good if it’s not too warm and won’t keep the coconut butter cups at room temperature for too long. Otherwise, they might soften too much. I recommend only taking them out of the fridge a few minutes before serving them.
More Delicious Vegan Dessert Recipes
- Healthy Peanut Butter Cup Overnight Oats
- Vegan Dirt Cup
- Vegan Fudge Cups
- Vegan Chocolate Pudding
- Snickerdoodle Dessert Hummus
I found this recipe for Vegan Raspberry Sponge Traybake that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Coconut Butter Cups
Ingredients
Raspberry coconut layer:
- 1 cup coconut butter, melted
- 2 tbsp seedless raspberry jam
Chocolate layer:
- 1 cup vegan dark chocolate chips
- 2 tsp coconut oil
Toppings:
- 1/4 cup dehydrated raspberries, crushed
Instructions
- Arrange 12 muffin liners on a baking sheet.
- Divide the coconut butter between the liners.
- Place a dollop of raspberry jam in the center of each muffin cup. Freeze for 10 to 25 minutes until set.
- Meanwhile, microwave the chocolate chips and coconut oil until smooth and completely melted. You can start on High for 60 seconds, whisk, and microwave the chocolate again for 15 seconds. Continue heating and mixing in 15-second intervals until completely melted.
- Divide the melted chocolate between the muffin cups.
- Top each cup with a sprinkle of crushed dehydrated raspberries.
- Return the raspberry coconut butter cups to the freezer and allow them to set for at least an hour before serving.
Notes
- Gently melt your coconut butter in the microwave for about 30 seconds, stirring as needed, until it’s spoonable. You can also place the jar of coconut butter in hot water.
- Want a crunchy base for your creamy coconut butter cups? Process dates, pecans, toasted coconut, and coconut oil together for a quick crust! Then, press the mixture into the bottom of the liners, freeze to set, and proceed with the rest of the recipe.
- Once frozen, you can remove the liners and store the raspberry coconut butter cups in an airtight container in the fridge for up to 2 weeks. You can also freeze them for up to 1 month.
PIN FOR LATER!
Do they taste like coconut using coconut oil?
Hi Anita, this recipe was just updated with more useful tips! These coconut butter cups will definitely taste like coconut since they’re made with coconut butter. As for the coconut oil used to melt the chocolate, its flavor is less pronounced. I’ve also heard that refined coconut oil has a more neutral taste!