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:
Indulgent yet healthy
& 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
- ~1 cup Coconut Butter
- Stevia or maple syrup (optional // to taste)
- 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)
- 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.
*Nutrition information is a rough estimate calculated with coconut oil.