Chocolate Coconut Butter Cups



Chocolate Coconut Butter Cups

Rich, creamy and sweet, bite-sized Coconut Butter Cups of your dreams come together quickly (just a bit of freezer time) and balance natural sugars with fiber and healthy fats for a delicious,nutrient-dense treat.
Just 4 ingredients are all that is needed to create these delectable little cups that are chocolatey, buttery, and so easy to make.
You can easily make your own coconut butter too and I have included the link for the recipe so you can keep this nourishing treat in your fridge as there are so many ways to satisfy your sweet tooth with the power of plants.
It’s a good thing to enjoy your chocolate candy the healthy way then you are not so tempted to reach for the unhealthy stuff.
Course Dessert, Snack


  • 1 cup coconut butter, store bought or recipe link below in notes
  • 1 tablespoon honey or maple syrup
  • 1 1/2 cups chocolate chips
  • 1 tablespoon coconut oil


  • Your coconut butter needs to be melted and stirred until smooth. If it's solid (this depends on how warm it is in your house/location) melt in the microwave in 10 second intervals, stirring after each interval. If coconut butter gets too warm the texture becomes grainy, so be careful not to overheat.
    If your coconut butter is not soft enough to spoon and pour, place the jar in a hot water bath. Fill up a bowl with hot water and let the coconut butter jar sit in it for a few minutes. You will see the butter starting to become very soft along the edges of the jar.
    Once your coconut butter is melted, gently stir in the honey. Do not heat again after adding the honey as when you make the cups you want the coconut butter/honey to have firmed up just a bit so it stays in place.
    For the chocolate, melt your chocolate chips with the coconut oil in a small saucepan over very low heat, stirring continuously. You can also use a double boiler method or melt in the microwave in 15-30 second bursts. Remove from heat immediately once smooth.
  • To assemble the coconut butter cups, line a mini muffin pan with parchment muffin liners (or use a silicone muffin pan) and swirl a small amount of the melted chocolate over the bottom and around the sides of each cup.
    Yield 10-12 cups.
    Chill the chocolate for a couple of minutes until firm, then put a small scoop of the coconut butter mixture in each cup. The consistency of the coconut butter will now be "scoopable" rather than melted.
    Tap the plate of cupcake molds on your counter a few times so the coconut butter spreads out evenly and covers the whole chocolate layer.
    Spoon more melted chocolate over the tops of each cup to fill almost to the top. If you need to gently re-melt the remaining chocolate, this is fine. Once all the coconut butter is covered, chill the cups until the chocolate is firm, about 10-15 minutes. If you have any coconut butter left over you can drizzle it over the top of the cups.
  • The coconut butter cups should be stored in the refrigerator, but they will be very hard when chilled, so you can let them sit at room temp for awhile before serving without any risk of melting.


To make your own coconut butter to here for the recipe:  Homemade Coconut Butter
Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites

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