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 Reese’s cups in your pre real-food days (*ahem*) these are a good healthy substitute. They don’t taste exactly like Reese’s (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 Recipe
Ingredients
- 1 cup shredded coconut
- 1 TBSP vanilla extract
- 3 TBSP coconut oil (divided)
- 10 drops stevia extract (or to taste)
- 1 lb dark chocolate
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 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 1 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 1 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 melted chocolate and put back into the freezer or refrigerator to harden.
- Once completely firm, 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.
Notes
Nutrition
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Maybe I’m the only one having issues (I live in Zambia and our internet is wonky a lot of the time) but I am not seeing any instructions with this recipe. Even when I click print, all it lists is the ingredients. Could someone enlighten me on the process of making them? Thanks! These look amazing!
There’s a website issue with recipes that we’re trying to get fixed.
What brand of stevia do you use? I’m having a hard time finding a healthy one.
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!!
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?
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.
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)
Is it okay to use raw honey when pregnant?
I have, but check with your OB/midwife if you’re worried about it.
Thank you! I’d love to try these out! I also picked up some coconut sugar today, just in case.
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.
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