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.
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.