Dark Chocolate Coconut Butter Cups made with just 5 ingredients, naturally sweetened, and SO satisfying. The perfect healthier plant-based dessert!
- ~1 cup (256 g) Coconut Butter
- optional: stevia or maple syrup to taste
- 1 1/4 cup (~210 g) finely chopped food-grade cocoa butter
- 2 heaping Tbsp (40 ml) coconut oil (if avoiding oil, omit)
- 2 Tbsp (30 ml) maple syrup
- 1 cup (96 g) cacao or unsweetened cocoa powder (I mixed half + half)
- optional: pinch sea salt
- optional: 1/2 tsp vanilla extract
- Prepare coconut butter and set aside (see link in ingredients).
- Add 2 inches of water to a medium saucepan and bring to a rolling simmer over medium-high heat. Then reduce heat to medium and set a medium glass or ceramic mixing bowl on top, making sure it's not touching the water (this creates a "double boiler").
- To the mixing bowl, add finely chopped cocoa butter and coconut oil and let melt, stirring occasionally with a wooden spoon or whisk - about 2-3 minutes.
- Once melted, carefully remove bowl from heat (turn off stove) and add maple syrup. First add cacao or cocoa powder to a sifter and sift over mixture. Then use a whisk or wooden spoon to mix until smooth and thoroughly combined. At this time, add optional sea salt and vanilla if desired.
- Taste and adjust flavor as needed. I added about 2 Tbsp maple syrup total, but it’s completely up to how sweet you prefer your chocolate.
- Because the chocolate is quite thin at this point, set in the refrigerator to chill, slightly thicken, and make coating the cupcake wrappers easier - about 15-20 minutes total, removing to stir/whisk occasionally. You'll know it's ready when it's more like pourable hot fudge than melted coconut oil.
- Line a standard muffin tin with 10 paper cupcake liners and add 2 Tbsp (~30 g) of the chocolate to each. Use a spoon to gently push some of the chocolate up so it slightly coats the paper liners. Then set in the refrigerator or freezer to chill for 10 minutes.
- Once the chocolate is slightly firmer, add 1 1/2 Tbsp (~27 g) coconut butter to each. Then set back in the refrigerator or freezer to chill for 10 minutes or until the coconut butter is slightly hardened to the touch.
- Add remaining chocolate (~1 1/2 Tbsp each) on top of the coconut butter and 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.
- Enjoy straight from the refrigerator or freezer. Or let set out and thaw for 10-15 minutes and enjoy at room temperature for a softer coconut butter cup (my favorite).
- Store leftovers in the refrigerator up to 2 weeks or in the freezer up to 1 month.