I’ve been on a coconut kick lately. Coconut milk in my smoothies. Coconut yogurt on top of everything. And coconut butter for a midday snack (yes, spoon straight into the jar – no shame).
So it was only a matter of time before I fused my favorite new snack with my favorite dark chocolate! These cups are a match made in heaven. Let me show you how!
This recipe is easy, requiring just 5 ingredients!
The base is this simple vegan dark chocolate made with cocoa butter, coconut oil, maple syrup, and cocoa (or cacao) powder. Swoon.
And the filling is my 1-ingredient coconut butter!
Also called “coconut manna,” coconut butter is made by simply blending unsweetened shredded coconut in a food processor for 5-10 minutes until it makes this creamy, liquid-gold substance that’s fiber-rich, sugar-free, and utterly delicious.
The layering process is simple: a little chocolate, a little coconut butter, a little more chocolate on top, and BAM – you have chocolate coconut butter cups on your hands!
I hope you all LOVE these coconut butter cups! They’re:
Chocolaty
Coconutty
Indulgent yet healthy
Naturally sweetened
Satisfying
& SO delicious
These would make the perfect healthier dessert to have on hand throughout the week. They would also make a delicious gift and healthier Halloween candy (!!).
For more healthier desserts, be sure to check out my Vegan Coconut Cream Pie, 5-Ingredient Vegan Gluten-Free Cookies, Easy Vegan Dark Chocolate, No-Bake Brownies with Chocolate Ganache, and Sea Salt Caramel Coconut Ice Cream.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! Cheers, friends!
5-Ingredient Chocolate Coconut Butter Cups
Ingredients
COCONUT BUTTER
- ~1 cup Coconut Butter
- Stevia or maple syrup (optional // to taste)
CHOCOLATE*
- 1 1/4 cup finely chopped food-grade cocoa butter
- 2 heaping Tbsp coconut oil (if avoiding oil, omit)
- 2 Tbsp maple syrup
- 1 cup cacao or unsweetened cocoa powder (I mixed half + half)
- 1 pinch pinch sea salt (optional)
- 1/2 tsp vanilla extract (optional)
Instructions
- Prepare coconut butter and set aside (see link in ingredients).
- Add 2 inches of water to a medium saucepan and bring to a rolling simmer over medium-high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler”).
- To the mixing bowl, add finely chopped cocoa butter and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk – about 2-3 minutes.
- Once melted, carefully remove bowl from heat (turn off stove) and add maple syrup. First add cacao or cocoa powder to a sifter and sift over mixture. Then use a whisk or wooden spoon to mix until smooth and thoroughly combined. At this time, add optional sea salt and vanilla if desired.
- Taste and adjust flavor as needed. I added about 2 Tbsp maple syrup total (amount as original recipe is written // alter if adjusting batch size), but it’s completely up to how sweet you prefer your chocolate.
- Because the chocolate is quite thin at this point, set in the refrigerator to chill, slightly thicken, and make coating the cupcake wrappers easier – about 15-20 minutes total, removing to stir/whisk occasionally. You’ll know it’s ready when it’s more like pourable hot fudge than melted coconut oil.
- Line a standard muffin tin with 10 (alter amount if adjusting batch size) paper cupcake liners and add 2 Tbsp (~30 g) of the chocolate to each. Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners. Then set in the refrigerator or freezer to chill for 10 minutes.
- Once the chocolate is slightly firmer, add 1 1/2 Tbsp (~27 g) coconut butter to each. Then set back in the refrigerator or freezer to chill for 10 minutes or until the coconut butter is slightly hardened to the touch.
- Add remaining chocolate (~1 1/2 Tbsp each) on top of the coconut butter and use a spoon to ensure that the coconut butter is fully covered. Then set back in the refrigerator or freezer to chill for 10-15 minutes or until the cups are firm to the touch.
- Enjoy straight from the refrigerator or freezer. Or let set out and thaw for 10-15 minutes and enjoy at room temperature for a softer coconut butter cup (my favorite).
- Store leftovers in the refrigerator up to 2 weeks or in the freezer up to 1 month.
Notes
*Nutrition information is a rough estimate calculated with coconut oil.
Tamara Raposo says
Such a simple and winner recipe!! Thank you! Made my coconut butter weeks ago (true that is a tricky one) and besides spooning it straight to my mouth (:D) this was an amazing use. Thank you!
Yay! We’re so glad you enjoyed it! xo
Melissa says
I have Artisana Organics raw coconut butter whole coconut purée on hand. Would this work in this recipe? If so, would I use a cup of it?
Hi Melissa, we think it would work! Yes, use 1 cup for a full batch.
Melissa says
Maybe add some nut butter,like tahini or almond butter, to the chocolate. I do this to give it a more fudgy texture. Also, you can let them sit until room temp before eating.
Thanks for sharing, Melissa! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Cheryl says
These are SO tasty and simple to make. I added some nice peppermint extract to the coconut butter on a few of them, and would definitely do that again, especially around the holidays. Thanks for the great recipe!
Thanks so much for the lovely review, Charyl. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Jen @ sweetgreenkitchen.com says
I’m in love! Coconut butter is one of my favorite things to eat. I must make these asap!
Caitlin Crawford says
This was hugely disappointing and I love all your recipes! Consistency, taste, the whole recipe just did not come together as I’d hoped, especially the coconut butter…I had it spinning in the food processor for at least 40 minutes and it never took on a creaminess in the least. The chocolate flavor was OK but I added 3 tbl of maple syrup and I still did not find it sweet enough (and Im battling cancer so very sensitive to sugar). And when we tried them out of the freezer, we could not bite into the bottom layer of chocolate as it was hard as a rock! Not sure what went wrong but I was bummed!
Sarah says
Amazing idea. I wanted to eat one right away so I melted my vegan dark choc chips to save time, as you suggested. I also added just a drop of almond extract to the melted chocolate. SO SO SO Good and super easy! Thank you for bringing these into my life. LOVE your recipes, instagram posts, and your approach to simple healthy eating. I’m so lucky to have found your site!
Janice says
Wow! these look good and paleo friendly. I can’t wait to make this
Bdubadubz says
I’ve made these coconut ones, changed out the coconut for almond butter and just now, biscoff. Bloody hell. Amazing. Super easy! Super quick! I feel like I’m winning at life :)
J4 says
I have a new love and it’s called coconut butter! These are amazing!
Constance says
Could you explain the weight of 210 grams for the 1.25 cups of shredded cocoa butter? I measured 1.25 cups, but it weighs only about 80 grams. At which state should I weigh the cocoa butter for this recipe? When it’s still a solid block or after I shred it? If the latter, it will yield more than 1.25 cups.
AngelinaDsouzaa says
Hi , I always wanted to try this recipe at home for the kids but didn’t have time as weekdays I would be busy with work and weekends would go on for house cleaning and other stuff so I used to order desserts online from a restaurant called 48 East , but now that I found this recipe I will surely try it at home , im sure my kids will love it . Thanks a lot for this wonderful recipe .
Eliza says
I have a small Cuisinart ( 2 or 4 cup capacity IDK) food processor and I tried making coconut butter and I failed, what am I doing wrong? I was NOT putting the whole 3 cups of coconut in there as the recipe calls, it was more like 1,5.
My Cuisinart almost broke and it still didn’t liquefy it to butter state
Ahmar says
Yummmmy, its delicious Thanks for sharing with us.
Louise D says
seemed so easy, but my coconut ran for 15 + min and NEVER went to liquid. My food processor, a 14 C Cuisinart got VERY hot and there was steam coming out of it. HELP
Coconut butter is a tricky one for people! I have made it so many times now without fail. One of the issues might be that your cuisinart is too large and you need to add more coconut flakes so it has enough to process. Try doubling the amount of coconut called for!
Ariana says
Looks delicious! If I don’t have paper liners (and hate the waste!), will greasing the tin work? Thanks!
Stephanie says
Your recipe is awesome, I will surely try that soon :)
Megan @ A Continual Feast says
I am so into coconut butter these days. Cannot wait to make these!!
Jennifer Bliss says
These look awesome in every way! I finally re-did my blogroll and added you and will visit more often! CHEERS!
Jeremy says
This looks yummy. Heads up that the link “food-grade cocoa butter” goes to some cookies on Amazon, that look good but aren’t cocoa butter.
Lisa says
Yes…..bad link for cocoa butter.
Hi! I just double checked the link and it seemed to work for me. Are you by chance located outside of the U.S.? Sometimes amazon doesn’t redirect well internationally. But here is the link to the product I’m referring to.
Jeremy says
Thanks, yes coming from Canada. Thanks for the direct link.
Punita says
What can be substitute for cocoa butter?
I include substitutions for it in the notes!
Alina @ Delicious Romania says
I’ve heard of coconut manna, but I had no idea you could make it at home. I would probably eat it all and forget about making the butter cups… the chocolate coconut combination is amazing though. Thanks for the tip!
Cassie Thuvan Tran says
I have NEVER tried coconut butter. NEVER EVER. IKR….horribly sinful of me XD now I have to try these out!
Brooke says
Do you think this would work well with peanut butter instead of coconut butter? I’m assuming it would but just wanted to see if you’d tried it this way!
Emaleigh Downey says
I made it with almond butter so i assume PB would work!
Alex says
These bring peanut butter cups to shame! Coconut butter is truly delicious! This recipe is a little dangerous. The storing time is completely unnecessary ;-)
Samantha Keith says
Hi Dana!
Looove your recipes! What would you suggest for a peanut butter version as opposed to the coconut butter?
Emaleigh Downey says
I made it with almond butter and yes! PB would work great!
Samantha Keith says
Thanks for the feedback Emaleigh! The coconut butter sounds delicious, but not everyone in my family can eat coconut. Almond butter would be delicious too! I’ll definitely try it :)
ash says
YUMMMMMMMMMMMMO!!!!!!