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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!
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


Raspberry Layer

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

Chocolate Layer

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


  • ¼ 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


Serving: 1c | Calories: 235kcal | Carbohydrates: 16g | Protein: 2g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 12mg | Fiber: 5g | Sugar: 10g