Chocolate Strawberry Cups

These Chocolate Strawberry Cups have a creamy strawberry + coconut butter filling encased in chocolate. They are an impressively easy and delicious dessert and are perfect for any special occasion...or just to satisfy your sweet tooth.

Although these babies look complicated all you have to do is melt together chocolate chips and coconut oil then spoon it into a paper-lined muffin tin using the back of the teaspoon to spread the chocolate mixture up the sides of the cupcake liner.

Then you spoon a simple strawberry coconut butter mixture into the little cups you’ve made, then top with more chocolate and freeze a few more minutes. Boom, done. That’s seriously it.

My grandkids love crunching or licking these right out of the freezer, because these cups remind them of ice cream. I prefer them to warm up a bit, having them sit on the counter to thaw out and get a little softer. There's no wrong choice here, end result is a killer flavor combo going off in your mouth.

You will want to keep a jar of strawberry coconut butter filling too in your fridge at all times. Made with only 2 ingredients, it only takes a few minutes to come together, and you will fall in love with it. I promise!

Course Dessert, Snack

Ingredients

Strawberry Coconut Butter Filling

• 1 cup desiccated coconut
• 1 teaspoon coconut oil
• 1 cup strawberries, fresh or frozen
• 1 tablespoon honey or maple syrup

Chocolate Cup Coating

• 2 cups chocolate chips
• 2 tablespoons coconut oil
• 4-5 fresh strawberries to garnish

Instructions

Strawberry Coconut Butter Filling

• First make the strawberry coconut butter. Add coconut and coconut oil to a food processor and blend until smooth. This can take up a few minutes depending on the strength of the blender.

  Now, how smooth you want your strawberry coconut butter to be will depend on how long you blend it for. The longer you blend the smoother it will be. Keep in mind that it will firm up and solidify once cool and set.

  You may want to add a little extra coconut oil for a smoother/thinner coconut butter. Its nice when not completely smooth and still has a bit of texture but feel free to make it to your liking.

  Once the coconut has been blended smooth, add in the strawberries and honey and pulse until combined.

  Taste test and adjust sweetness factor by adding a bit more honey, if you like.

  Set aside while you melt the chocolate and prepare the muffin cups.

Chocolate Cup Coating

• In a medium, microwave-safe bowl, melt chocolate chips with coconut oil. Microwave in 30-second bursts, stirring very well between each burst. Be careful not to over heat. Alternately, heat in a double-boiler over simmering water.

  Spoon a small amount (about a teaspoon) of the chocolate mixture into the bottom of each liner or mold cavity until the bottom is thinly covered. Use the back of the teaspoon to gently press the chocolate up the sides of the molds (about a third of the way up) to create a cup.

  Don’t use more than ½ to ¾ of the chocolate mixture for this as you need some to spread on top once the chocolate cups are filled.

  Repeat with all 12 liners, then let freeze for 10 minutes.

  Once firm and set, fill each chocolate cup with a teaspoon of your strawberry coconut butter, then use the back of your spoon to carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

  Once all your cups are filled with their pretty pink strawberry coconut butter, top with the left over melted chocolate. You will need at least one teaspoon for each cup to cover it (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt).

  Repeat until all are covered, place them back into the fridge (or freezer) to set.

  To serve, peel off liners gently from each cup and place a piece of sliced strawberry on top.

  These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

Notes

Sweet, smooth and creamy, strawberry coconut butter is a great sweet snack to add to your afternoon pick-me-up recipe collection.  You can eat it straight from the jar, use it as a dip with your favourite fruits, throw a spoonful into a smoothie, add it to toast, smear it on a bagel, rice cakes, sandwich it between two chocolate cookies or dollop it on top of pancakes or waffles.  Consider making a bigger batch and enjoy. Lasts in the fridge for 5-7 days in an airtight container…just give it a little stir before using.

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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