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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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!
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.
these sound so great! should i be concerned about the silicone muffin pan? what type of chemicals are known to be emitted from it?
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.
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 https://www.amazon.com/Pantry-Elements-Silicone-Baking-Cupcake/dp/B00COWLXJ4/ref=as_li_ss_tl?ie=UTF8&linkCode=ll1&tag=wellnessmama-20&linkId=68aa0d54bdeac788d62d1abe08c6f0bf&language=en_US
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.
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…
Would a bit of almond butter be good too?
Yep… you can actually fill them with almond butter…
mmm, I don’t have any stevia. I wonder if some honey or maple syrup would suffice as a sweetener.
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!