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5-Ingredient Chocolate Coconut Butter Cups

Dark Chocolate Coconut Butter Cups made with just 5 ingredients, naturally sweetened, and SO satisfying. The perfect healthier plant-based dessert!
Author Minimalist Baker
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Stack of homemade Vegan Coconut Butter Cups on a tray with a measuring cup of coconut butter
4.88 from 8 votes
Prep Time 45 minutes
Cook Time 3 minutes
Total Time 48 minutes
Servings 10 (coconut butter cups)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks

Ingredients

COCONUT BUTTER

CHOCOLATE*

  • 1 1/4 cup finely chopped food-grade cocoa butter
  • 2 heaping Tbsp coconut oil (if avoiding oil, omit)
  • 2 Tbsp maple syrup
  • 1 cup cacao or unsweetened cocoa powder (I mixed half + half)
  • 1 pinch pinch sea salt (optional)
  • 1/2 tsp vanilla extract (optional)
US Customary - Metric

Instructions

  • 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 (amount as original recipe is written // alter if adjusting batch size), 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 (alter amount if adjusting batch size) 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.

Notes

*If you don't want to make your own chocolate, simply substitute 1 1/2 cups finely chopped vegan dark chocolate.
*Nutrition information is a rough estimate calculated with coconut oil.

Nutrition (1 of 10 servings)

Serving: 1 coconut butter cup Calories: 341 Carbohydrates: 11.8 g Protein: 3.2 g Fat: 35.4 g Saturated Fat: 24.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 7 mg Fiber: 6 g Sugar: 3.6 g