Chocolate Coconut Butter Cups
A mind-blowing a life-changing alternative to PB cups, these dark chocolate pockets filled with rich and creamy coconut butter will leave you asking for more and wondering where coconut butter has been your whole life.
Servings 20 chocolates
Calories 72kcal
Equipment
- Stovetop
- Silicon chocolate molds
- Saucepan
Ingredients
- 6 oz bars dark chocolate I used 2 Theos 85% dark chocolate bars
- 1 tbsp coconut oil optional
- 1/3 cup coconut butter
Instructions
- Melt the chocolate with coconut oil in stovetop on low heat, stirring often with a wooden spoon.
- Pour a layer of chocolate into molds, making sure to cover the bottoms. Tap to remove air bubbles. Let set in the fridge for 3-5 minutes. Remove chocolate from heat.
- Dollop ball of coconut butter on top of chocolate, making sure not to touch the edges of the mold and leaving space for a layer of chocolate on top. Let set in the freezer for 5 minutes.
- Pour chocolate over tops of mold, covering sides and top of the coconut butter. Tap to remove air bubbles. Let sit for 10 minutes or until set.
Notes
- Don’t let chocolate overheat. This can cause burning and leach chemicals from the silicone molds.
- You can use sustainable palm oil or cacao butter instead of coconut oil. You can also just skip it for thicker chocolate.
- A slightly thicker layer of chocolate on the bottoms of the mold will make the chocolates easier to remove.
Nutrition
Calories: 72kcal | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 61mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg