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coconut butter cups
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Chocolate Coconut Butter Cups

Katie WellsJul 5, 2022
Reading Time: 3 min

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  • Dark Chocolate Coconut Butter Cups+−
    • A Cheaper Alternative to Keto Cups
    • What You’ll Need
  • Chocolate Coconut Butter Cups

These coconut butter cups are like my coconut clusters, but easier to make and without the coconut texture 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 before your 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. A little cashew butter, almond butter, or other nut butter in the middle would make a delicious candy as well.

Dark Chocolate Coconut Butter Cups

I love that these are a healthy and nourishing way to satisfy my family’s sweet tooth. We’ll sometimes bring these to events where there will be treats for the kids so they have a healthier choice. It’s one of the ways I help my kids develop healthy food habits. They’re naturally gluten-free, dairy-free, paleo, and use natural sweeteners.

For the chocolate, you’ve got options. I like using allergen-friendly dairy-free chocolate, but regular organic works well too. You could even chop up a good-quality chocolate bar if that’s what you have on hand. Add a little sprinkle of sea salt on the top when you’re done assembling the coconut butter cups if desired.

A Cheaper Alternative to Keto Cups

It seems like keto snacks and keto cups are all the rage now. While they can be a healthier, sugar-free option, many of them contain junky ingredients I try to avoid. Plus they can easily get expensive!

If you want to make a nutrient-dense, keto-friendly version, simply opt for sugar-free chocolate, like this one. I avoid artificial sweeteners, but monk fruit and stevia are good sugar-free alternatives. Regular organic dark chocolate is very low in sugar anyway and high in antioxidants so I feel fine using it. I cover keto‘s benefits and the best way to do the keto diet here.

What You’ll Need

  • quality dark chocolate without soy (I like these and they’re gluten, dairy, and soy-free)
  • shredded coconut 
  • vanilla extract
  • coconut oil
  • stevia extract 
coconut butter cups

Chocolate Coconut Butter Cups

Katie Wells
Coconut butter cups are similar to peanut butter cups, but without the high fructose corn syrup or peanut butter. They're fun to make and a great, natural treat.
4.41 from 5 votes
Print Recipe Pin Recipe
Prep Time 23 mins
Cook Time 10 mins
Chilling Time 20 mins
Total Time 53 mins
Course Dessert
Cuisine American
Servings 12
Calories 239 kcal

Equipment

  • Double boiler
  • High-speed blender or food processor
  • Silicone cupcake liners

Ingredients
  

  • 12 oz chocolate chips
  • 3 TBSP coconut oil divided
  • 1 ¼ unsweetened shredded coconut
  • 1 TBSP vanilla extract
  • 10 drops stevia extract optional or to taste

Instructions
 

  • Line a baking sheet with waxed or parchment paper and set aside.
  • In a double boiler or bowl on top of a small pot of boiling water, melt the chocolate chips with 1 tablespoon of coconut oil over low heat.
  • Once it's melty, remove it from the heat.
  • Meanwhile, in a blender or food processor, combine the remaining coconut oil, shredded coconut, vanilla, and stevia extract.
  • Blend/process until the coconut becomes thick and paste-like. It will eventually start to resemble the thickness of coconut cream concentrate.
  • Pour about half a tablespoon of the melted chocolate into the bottom of each of 12 cupcake wrappers. Individual silicone wrappers work best. Paper cupcake liners or muffin liners work fine, but they're a little flimsy and harder to work with.
  • Use a silicone brush to brush the melted chocolate halfway up the sides of each cupcake wrapper.
  • Place the cupcake wrappers upside down on the prepared baking sheet and place them in the freezer to harden.
  • Scoop 1 tablespoon of the coconut mixture into each cup and press down gently with the back of the spoon or your fingers to flatten.
  • Cover the tops of the coconut mixture with an additional half a tablespoon of the remaining chocolate, spreading it to cover the coconut.
  • Put the baking sheet back into the freezer to harden.
  • Once completely firm, remove the coconut butter cups from the cupcake liners and store them in an airtight container in the refrigerator. The coconut oil can become too soft at room temperature.

Notes

Want a fancier version? Sprinkle a little shredded coconut or chopped nuts on top while the chocolate is still melted.

Nutrition

Serving: 1pieceCalories: 239kcalCarbohydrates: 22gProtein: 2gFat: 16gSaturated Fat: 13gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gTrans Fat: 0.1gCholesterol: 4mgSodium: 23mgPotassium: 54mgFiber: 2gSugar: 19gVitamin A: 64IUVitamin C: 0.3mgCalcium: 36mgIron: 1mg
Tried this recipe?Let us know how it was!

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

Category: Dessert Recipes, Recipes, Snack Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (32 Comments)

  1. Valerie Caldas

    June 18, 2014 at 4:09 PM

    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!

    Reply
  2. Jessica

    May 29, 2014 at 3:25 PM

    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.

    Reply
  3. renee d

    October 7, 2013 at 12:50 PM

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

    Reply
  4. Wilma Bodrak

    July 18, 2013 at 12:23 PM

    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.?

    Reply
    • Jen

      August 4, 2016 at 6:28 PM

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

      Reply
  5. angela

    August 27, 2012 at 12:38 PM

    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!

    Reply
    • Wellness Mama

      August 28, 2012 at 10:12 AM

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

      Reply
      • Kelley

        April 8, 2016 at 1:31 PM

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

        Reply
        • Wellness Mama

          April 10, 2016 at 10:50 PM

          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

          Reply
  6. Laelle Martin

    June 8, 2012 at 4:40 PM

    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.  

    Reply
    • Wellness Mama

      June 10, 2012 at 11:37 PM

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

      Reply
  7. Laelle Martin

    June 8, 2012 at 4:38 PM

    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…  

    Reply
    • Wellness Mama

      June 10, 2012 at 11:37 PM

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

      Reply
  8. Aimee

    June 7, 2012 at 10:56 AM

    Would a bit of almond butter be good too?

    Reply
    • Wellness Mama

      June 7, 2012 at 12:35 PM

      Yep… you can actually fill them with almond butter…

      Reply
  9. Alex Koolhof

    June 6, 2012 at 11:12 PM

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

    Reply
  10. Amy Stadler

    June 6, 2012 at 1:08 PM

    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!

    Reply
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