Chocolate Strawberry Cups (Gluten Free, Paleo + Vegan)

These Chocolate Strawberry Cups have a creamy strawberry + coconut butter filling encased in homemade chocolate! These gluten-free, Paleo + vegan candy cups will satisfy your sweet tooth more healthfully.

Let’s start the week with some candy making, shall we? Homemade candy is how I’d like to start every Monday – how about you?

Even better…these little chocolate strawberry cups are SO easy, you can ignore the scary “omg homemade candy” panic that erupts with those words. Doesn’t homemade candy bring to mind images of a kitchen covered in sugar, a candy thermometer, and a whole bunch of messy stuff?

Thankfully, when you’re making candy with me, easy is the name of the game. Case in point: these cups are made with just FIVE ingredients, and they’re super simple to throw together.

If you’ve ever made any of my homemade candy cups (like these peanut butter cups, or chocolate peanut butter caramel cups, or peanut butter & jelly cups), these chocolate strawberry cups will feel familiarly simple.

The chocolate is homemade with just three ingredients, which keeps these little cups completely refined sugar free – no hidden sugar snuck in your dark chocolate. It’s made with a combination of coconut oil, cocoa powder, and maple syrup.

Because coconut oil is what keeps it solid, you’ve got to keep these cool, or they’ll melt. If you’re in a cool climate and your coconut oil is always solid, they’ll probably be fine at room temperature, but if your coconut oil is a little more soft or liquid, I’d recommend keeping them in the fridge.

The strawberry filling is just as simple! It’s made with ground up freeze-dried strawberries mixed into some melted coconut butter. The strawberry powder gives a burst of fresh strawberry flavor and the coconut flavor takes a backseat to the sweet berry taste. The coconut butter has a creamy texture and it totally melts in your mouth. The filling tastes similar to strawberries & cream!

These cute little chocolate strawberry cups can be garnished however you’d like – I garnished with extra freeze dried strawberries, but I made them again for a Valentine’s Day photoshoot with some friends and put cute Valentine’s Day sprinkles on top which was even more adorable. Be creative!

They’re a perfect Valentine’s Day gift for your strawberry-loving sweetie, or make a big batch to devour with your friends on Galentine’s Day :) you can also adapt to your favorite flavor by switching out the freeze dried strawberries for another freeze dried fruit – raspberries or blueberries would be fabulous.

So many options – you better get candy making :) enjoy!!

Facebook | Instagram | Twitter | Pinterest | Snapchat

Remember to #bakerita if you try the recipe!

Chocolate Strawberry Cups (Gluten Free, Paleo + Vegan)

• Author: Rachel Conners
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 24 cups 1x
• Category: Dessert

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• ½ cup coconut oil (melted)
• ½ cup cocoa powder
• 3–4 tablespoons maple syrup (to taste)
• ½ cup coconut butter (melted)
• ½ cup freeze-dried strawberries (crushed into a powder (reserve a few whole to garnish))

Cook Mode Prevent your screen from going dark

---

Instructions

1. Line a mini muffin tin with small cupcake liners. Alternatively, you can also use a peanut butter cup mold, which is what I used.
2. In a liquid measuring cup, whisk together the melted coconut oil, cocoa powder, and 3 tablespoons maple syrup. Taste it, and add more maple syrup if you want it sweeter.
3. Pour a small amount of the chocolate mixture into the bottom of each liner or mold cavity, until the bottom is thinly covered. Don’t use more than half the chocolate mixture for this. Place the liners in the refrigerator for about 10 minutes to harden.
4. While the chocolate hardens, stir together the melted coconut butter and freeze dried strawberries. If it seems too thick, you can add a tablespoon of melted coconut oil to thin it out.
5. Once the bottom layer of chocolate is hard, place about ½ teaspoon of the coconut butter mixture over the chocolate. Pour enough of the chocolate mixture over the coconut butter to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt). Repeat until all are covered. Garnish with sprinkles or more freeze dried strawberries. Return to the refrigerator to harden completely.
6. Store at cool room temperature, or in the refrigerator if you live in a warm climate.

---

Share This: