Strawberry Coconut Cups
Deliciously simple, seriously indulgent, dark chocolate strawberry coconut butter cups.
Servings 12
Ingredients
- 2 cups strawberries, fresh or frozen, thawed
- 1 cup coconut butter, store bought or recipe link below in notes
- 1 tablespoon honey or maple syrup
- 2 cups chocolate chips
- 2 tablespoons coconut oil
- 4-5 fresh strawberries, hulled and sliced, for garnish
Instructions
- In a medium, microwave-safe bowl, melt chocolate chips with coconut oil. Microwave in 30-second bursts, stirring well between each burst. Don't over-microwave. Alternately, heat in a double-boiler over simmering water.Spoon chocolate mixture into a silicone or paper-lined muffin tin, about 1 teaspoon per cup. Use the back of the teaspoon to gently press the chocolate up the sides of each muffin cup mould. Make sure that the bottom is evenly covered. Repeat with all 12 muffin cups, then let freeze for 10 minutes.
- Meanwhile place strawberries, coconut butter and honey in a food processor and process until the mixture is smooth and creamy. Spoon about 1/2 tablespoon of the mixture into the chilled chocolate cups until all the filling is evenly distributed. Use your fingers to gently flatten the filling slightly.Cover with about 1-11/2 teaspoons chocolate to coat. Place a fresh strawberry slice on top in center, then freeze about 10 minutes.Remove from muffin mould and/or peel off liners gently to serve.
Notes
Link for homemade coconut butter is here: