Coconut Butter Cups
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.
Servings 12
Calories 81kcal
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.
Nutrition
Serving: 1c | Calories: 81kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Fiber: 1g | Sugar: 7g | Calcium: 20mg | Iron: 1mg