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.
If 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
- quality dark chocolate without soy (I like these and they are gluten, dairy and soy free)
- shredded coconut
- vanilla extract
- coconut oil
- stevia extract (or raw honey)
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
- 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.
- 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.
- 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.
- 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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