Chocolate Coconut Butter Cups

My friend Keirra and I spent months watching Handmaid’s Tale in the fall. Every night we would make a giant pot of tea, and snack on peanut butter cups as we watched. Now, I love peanut butter cups, but these coconut butter cups may be my new favourite. A new treat for a new time!

If you have coconut butter in your pantry, this recipe will be a breeze! I make my own by toasting some coconut in a pan, and whizzing it in my food processor for a couple of minutes. The rest is just melting chocolate! These are no bake, and so easy. You can also sub for whatever nut butter you like- peanut butter (I like Fatso), almond butter etc. They’re a high fat, high fibre, and low sugar treat. I save these for my before bed snack (because who doesn’t snack while watching Netflix in the evening), and I wake up feeling so great the next morning!

Here’s how easy:

Toast your coconut!

Chocolate and coconut oil into the bottom of the muffin cups!

Make coconut butter! I like mine toasted, you can also do raw 🙂

Coconut butter on chocolate! I like mine a bit crunchy, not totally creamy

Cover with chocolate and sprinkle on some sea salt!

Place in the freezer for one hour and they’ll come out like this!

Ingredients: (makes 12)

1 1/4 cup semi-sweet chocolate chips

2 tbsp coconut oil

1 package (200g) unsweetened shredded coconut (or 12 tbsp coconut butter)

Salt to taste

Directions:

1.) Sprinkle your coconut onto a pan, and heat with medium heat. Stir coconut and toast until the coconut becomes just browned and fragrant. Set aside.

2.) Melt your chocolate chips and coconut oil. Do this slowly. Place in the microwave for 30 seconds, stir, place in the microwave for another 30 seconds and stir again. Repeat this process one more time until the chocolate is melted. Do not overheat, or your chocolate will curdle! Be gentle.

3.) Line a muffin tin with 12 muffin cups. Gently spoon just over a tbsp of chocolate into each muffin tin, using your spoon, spread the chocolate along the bottom of the muffin cups and up the sides. Place in the freezer for 10 mins.

4.) Make your coconut butter. Transfer your toasted coconut mixture into a food processor or blender, and process until the coconut turns to butter. I prefer to stop mine *just* before it’s totally creamy, so there are a few coconut flakes left.

5.) Take the chocolate out of the freezer, and spoon in the coconut butter about a spoonful at a time. Cover the coconut with the remaining melted chocolate.

6.) Sprinkle some sea salt over the top of the chocolate coconut cups, and place in the freezer for another hour before eating.

7.) Enjoy! And store in freezer for best results.