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Coconut Butter Cups
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Coconut Butter Cups

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
30 mins
Total Time
30 mins
Servings: 12
Course: Dessert
Cuisine: Vegan, gluten-free

Ingredients

  • 1 tsp coconut oil
  • 1 cup chocolate chips I used President's Choice, semi-sweet
  • 3 tbsp vegan margarine I used Vegan Becel, or vegan butter
  • 1/2 cup coconut butter
  • 1/2 cup icing sugar
  • 1/4 cup coconut flour

Instructions

    Cup of Yum
  1. At 30 second intervals, melt chocolate chips with coconut oil. Stir until smooth. You'll only have to do this for about a minute.
  2. Spoon chocolate into silicone or paper cupcake liners (paper is fine, but silicone is so much easier to peel when you're done). I used about 1 tsp per cup, maybe a titch more. Use the back of a spoon to gently press the chocolate up the sides of the liners. Ensure that the bottom is even. Repeat with all 12 liners, then let set in the freezer.
  3. Meanwhile, combine coconut butter, icing sugar, coconut flour, and butter to make the filling. Spoon about 2 tsp of the mixture into the chilled chocolate cups until all the filling is evenly distributed. Use your fingers or the back of a spoon to press the filling down evenly. Coat with about 1/2 tsp of chocolate (you'll use the remaining melted chocolate) and set in the freezer for about 10 minutes.
  4. Once set, pop them out of the cupcake liners and enjoy!