Dark Chocolate Coconut Butter Cups

2-ingredient coconut butter cups made with dark chocolate and coconut butter. Vegan and oil-free with no added sugar. Perfect for a sweet clean dessert!

You guys, I’ve had a major sweet tooth this week.

The kind of sweet tooth that finds me loitering around my chocolate drawer (yes, I have a chocolate drawer!) around 11 PM, just casually opening it, you know, to make sure everything is still there.

So it felt appropriate to share something sweet with you this week.

Like these Dark Chocolate Coconut Butter Cups.

You need a jar of coconut butter and my favorite dark chocolate to bring these to your house in under an hour!

What You Need to Make Dark Chocolate Coconut Cups

I think you know this by now, but I like my desserts to be simple and minimal.

I dare you to take a wild guess at what the two ingredients are in the cups.

Any takers?

Here’s what you need to make coconut butter cups:

• Hu Kitchen Dark Chocolate Baking Gems
• coconut butter, softened

That’s it!

Why Coconut Butter is Amazing

Have you tried coconut butter yet?

It’s basically heaven in a jar.

Coconut butter is pureed whole coconut– including the coconut meat!

When I’m not adding my coconut butter to coconut butter cups, I’m probably spreading it on warm baked yams with a sprinkle of cinnamon.

Anyway, coconut butter works best in this recipe if it’s warmed and slightly melty.

Chances are, your coconut butter straight out the jar will be a stiff white mass.

Place the jar in a bowl filled with hot water for ~15-20 minutes and watch how the coconut butter melts into pearly white pools.

My Favorite Chocolate

Now let’s talk about the chocolate that brings it all together, my favorite, Hu Kitchen Dark Chocolate Baking Gems!

You guys know I’m SO picky about my chocolate.

I love Hu Kitchen Chocolate because it’s refined sugar-free and made with only real ingredients.

You have TWO opportunities to melt chocolate making these Dark Chocolate Coconut Butter Cups!

I used two respective bags of the baking gems melted down to create the encasing for your coconut butter.

One for the sturdy chocolate base, and one for the top.

How to Make Vegan Coconut Butter Cups

The first step to making this recipe is to set up your assembly for success.

You need muffin liners and a flat secure surface that can be easily transported into the freezer.

Try placing your muffin liners in a muffin tin or on a large flat plate or platter for assembly.

Once your setup is good to go, you can start layering up your dark chocolate and coconut butter.

Tips & Tricks

The trick to this recipe is to make sure to refrigerate and/or freeze between layers.

It goes a little like this:

Melt half the chocolate for the base, freeze, add in softened coconut butter, freeze, and then melt the remaining chocolate for the top.

For the base, you want to swirl the chocolate up the sides of the liner a bit to form the sides of the coconut butter cups.

I like to use an actual 1 TBSP scoop to measure out the chocolate and coconut butter to make sure your cups have the right ratio of chocolate to coconut!

Swirl the finishing chocolate on top, too, to ensure the coconut butter is fully enclosed.

So there you have it, the simplest dessert ever, aside from literally dunking your chocolate bar in coconut butter.

Not that I’ve done that or anything…

How to Serve Dark Chocolate Coconut Butter Cups

Make these Dark Chocolate Coconut Butter Cups whenever you’re craving a sweet chocolate coconut treat.

Try adding sea salt, chopped nuts, or shredded coconut on the top layer as a finishing touch.

If you don’t have store bought coconut butter, try making your own using this tutorial.

I like to make a batch to store in the freezer for anytime dessert-ing!

They freeze well and the coconut butter and chocolate takes on new flavor when chilled.

Enjoy!

More Vegan Chocolate Cup Recipes

• Chocolate Covered Pomegranate Seeds

• Strawberry Chocolate Cups

• Chocolate Covered Raspberry Chia Cups

• Caramel Chocolate SunButter Cups

I Want to Hear From You

If you make this Dark Chocolate Coconut Butter Cups, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Dark Chocolate Coconut Butter Cups

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4.5 from 2 reviews

• Author: Flora & Vino
• Total Time: 1 hour
• Yield: 12 cups
• Diet: Vegan

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Description

2-ingredient coconut butter cups made with dark chocolate and coconut butter. Vegan and oil-free with no added sugar. Perfect for a sweet clean dessert!

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Ingredients

• 18 oz. Hu Kitchen Dark Chocolate Baking Gems (2 bags, divided)
• ~1 cup coconut butter, softened
• 1–2 TBSP liquid sweetener (optional!)

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Instructions

1. Before beginning the recipe, add the coconut butter to a large bowl and fill with warm water and let the coconut butter jar to soften.
2. While the coconut butter softens, melt 1/2 your chocolate in a saucepan over low heat or in the microwave in 30 second increments.
3. Line a standard muffin tin with 12 paper cupcake liners and add 1 TBSP of the melted chocolate to each. Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners. Then transfer to the refrigerator or freezer to chill for 15 minutes.
4. Once the chocolate is slightly firmer, add 1 TBSP of softened coconut butter to each. (Mix in additional sweetener for the coconut butter if adding.) Place back in the refrigerator or freezer to chill for 10 minutes or until the coconut butter is slightly hardened to the touch.
5. Melt the remaining chocolate and spoon on top of the hardened coconut butter. Use a spoon to ensure that the coconut butter is fully covered. Then set back in the refrigerator or freezer to chill for 10-15 minutes or until the cups are firm to the touch.
6. Serve straight from the refrigerator or freezer.
7. Store leftovers in the refrigerator for up to two weeks or freeze for longterm storage.

• Prep Time: 1 hour
• Category: Dessert
• Method: Stovetop
• Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free

This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!