Coconut Butter Cups

Homemade Coconut Butter Cups Recipe

These coconut butter cups are similar to my coconut clusters, but slightly easier to make and without the coconut “texture” that many kids don’t like. They provide a lot of healthy fats and are a way to sneak some extra coconut into your kids’ diets.

Healthy Coconut Butter Cups RecipeIf you liked Reeses cups in your non-real-food-days (*ahem*) these are a good healthy substitute. They don’t taste exactly like Reeses (no peanut butter or high fructose corn syrup) but are a good alternative.

We also sometimes bring these to events where there will be treats for the kids so that they have a healthier choice.

What You’ll Need

Homemade Coconut Butter Cups Recipe

3 votes

Print

Coconut Butter Cups

Prep

Total

Yield 12 +

Coconut butter cups are similar to peanut butter cups (but without the high fructose corn syrup or peanut butter). They are fun to make a a great, natural treat.

Ingredients

  • 1 pound quality dark chocolate without soy (I like these and they are gluten, dairy and soy free)
  • 1 cup of shredded coconut
  • 1 tablespoon vanilla extract
  • 3 tablespoons coconut oil
  • 10+ drops of stevia extract or to taste

Instructions

  1. In a blender or food processor, combine the shredded coconut, vanilla, 2 tablespoons of the coconut oil and the stevia extract and blend/pulse until thick and paste like. It will eventually start to resemble the thickness of almond butter or coconut cream concentrate.
  2. Set the coconut mixture aside. In a double boiler or bowl on top of a small pot of boiling water, melt the chocolate with the remaining 1 tablespoon of coconut oil. When melted, remove from heat. Pour about a tablespoon of the melted chocolate into the bottom of 12 muffin cups (silicon work best) and rotate the muffin cup to coat the sides (I haven't tried paper liners, but they might stick!). Make sure you only use about half of the chocolate mixture.
  3. Put the cups in the freezer to harden quickly once you have coated the bottom and sides of the muffin cups. When hardened, take each out and scoop out about a tablespoon of the coconut mixture into each cup and press down gently with the back of the spoon to flatten. Cover the tops of the coconut mixture with more chocolate and put back into the freezer or fridge to harden.
  4. Once completely set, remove from the muffin cups (will probably need to dip the tray into hot water if using metal muffin cups) and store in an airtight container.

Courses Dessert

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Do you love coconut? What is your favorite way to eat it? Share below!

Try these delicious homemade coconut butter cups that provide healthy fats and are a great alternative to peanut butter cups!

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Reader Comments

  1. those look so YUMMY! i use to love reese’s peanut butter cups but i can’t eat milk chocolate anymore since it causes me to get migraines 🙁  but i still love my dark chocolate!  will definitely need to try these!

  2. mmm, I don’t have any stevia. I wonder if some honey or maple syrup would suffice as a sweetener.

  3. Would a bit of almond butter be good too?

    • Yep… you can actually fill them with almond butter…

  4. These look awesome!  Do you have a mini muffin cup that makes the ridges in them like in the photo?  You said you didn’t use paper with them, but searching online didn’t come up with any silicone muffin cups with ridges in them…  

    • I did… found them on Amazon a couple months ago…

  5. I also wonder what to substitute for stevia since it’s not something I’ve gotten into using yet.  Mostly because my husband really doesn’t like it.  

    • You could use honey, maple syrup, or even cane sugar instead.

  6. I just made your coconut clusters yesterday and my husband and I love them!!! I really wanted my kids to like them so they’d get their daily coconut oil, but they didn’t really love them and I am thinking it is b/c of the texture, like you mentioned. So I am going to try these for the kids. I have been looking all over Amazon and searching the web for silicon mini muffin trays that have the ridges so they look like yours (Reeses!) I would love to know where you got yours or the brand. Everything has no ridges. Thanks!

    • I actually got them from Amazon, but a friend recently found some at a kitchen supply store in the mall.

      • Could you please give the brand name for the silicone cups so I can order them please?

        • I can’t find the exact ones I ordered and there isn’t a name on them for me to check, but these are extremely similar and have the ridges http://amzn.to/1RNGYZF

  7. I LOVE these….however, we live in the tropics and they tend to melt almost faster than we can eat them……any ideas on how to make them serve-able for more than 2-3 min.?

    • Store them in the refrigerator, or even the freezer. I have a friend who loves all his treats frozen.

  8. these sound so great! should i be concerned about the silicone muffin pan? what type of chemicals are known to be emitted from it?

  9. I made these as soon as I read the recipe and really enjoy them. Although, they were much more time consuming than I originally thought they would be to make since I used mini muffin tins. Any ideas on how to speed this up while still using the mini muffin tins?

    I did use the paper muffin liners and they worked REALLY well. They peeled right off the cups without any issue whatsoever.

  10. Hi there!
    I am just new to your site and have already made a body scrub and just put a batch of these tasty treats in the freezer. I am now looking into making the lotion bars. Love your site! Thank you all the super, healthy and surprisingly easy ideas!

  11. I just joined. I have been on you web page a few times. I have been adding a tablespoon of coconut oil to my tea in the morning. I like the taste. I just started using the c-oil on my face and neck at night. Today I printed a few choc. recipes I am anxious to try out. Thanks for all the ideas. Val

  12. Since you ask, my favorite way to eat coconut is just cracked out of the shell. YUUUMMM! My favorite go-to snack when I have the munchies and a little satisfies.

  13. Is it okay to use raw honey when pregnant?

      • Thank you! I’d love to try these out! I also picked up some coconut sugar today, just in case.

  14. Hi! I am in Lombok, Indonesia right now and feeling deprived because I can’t make any of the wonderful food and beauty recipes. It’s hard to find ingredients (except coconut oil in abundance!). Can’t wait to get back to Australia and try them out! Love your site Wellnessmummy! (Mom is Mummy is Australia)

  15. What can be used in place of Stevia? I’m not a fan of it; but, it seems to be a common ingredient in healthier treats.

  16. These look really good and I LOVE coconut. I followed the link for the chocolate you use and it says semi-sweet, not dark chocolate. They are 2 different things right?

    • Made these yummy coconut cups for the first time. The shredded coconut + oil didn’t really get almond butter consistency when preparing, not like a paste. The filling pressed into the cups alright, but crumbly when eating. Any suggestions?

  17. I just made a version of these with organic cocoa powder (superfoods brand, with no sugar added: it was pretty good value on Amazon), coconut oil, almond butter, a bit of date honey, vanilla extract and raw hazelnuts (which I added in before freezing). I had to heat everything up in a pan first, except hazelnuts, to get it to mix and then freeze. It was a massive success, one of the nicest treats I’ve ever had and a great way to get my family to have coconut oil (which they hate) and nuts as well as the nutritional benefits of cocoa without the sugar. Usually I feel a bit sick after having chocolate from the extra sugar rush but this felt like eating a piece of fruit, really not too sweet and quite nourishing and even filling. Thank you so much!!

  18. What brand of stevia do you use? I’m having a hard time finding a healthy one.