These Toasted Coconut Butter Cups are made with just four simple ingredients! Toasted coconut butter is the star of the show, encased in decadent homemade chocolate for a healthy homemade candy that will satisfy your sweet tooth. You’re going to love these paleo + vegan coconut butter cups.
How are you with evening routines? I know a lot of people live by their morning routine, but for me (especially with a little pup), my mind is going in 1000 different directions in the morning, so it’s hard for me to stick with the same thing every day. Though, I have been trying to practice meditation more regularly in the morning.
For me though, an evening routine is more my speed. I’m not one for going out (and haven’t been for a few years now…I’m an odd 24-year old), so my evenings are usually spent inside, relaxing, cuddling with my little Hank, and winding down from the day.
Like clockwork, my evening ends relaxed on the couch, either with a book or watching TV, ALWAYS drinking hot tea (usually peppermint or cinnamon), and eating chocolate. The tea and chocolate always go together, with my chocolate dunked into my hot tea for just long enough to get it a little melty (but not so melty it drips into my tea).
It’s dreamy, and it makes me happy, and it always caps off my day with the perfect amount of sweetness and relaxation. Lately, my chocolate of choice has been Eating Evolved Coconut Butter Cups – they are SO GOOD, but they are also not cheap at $3 for 2 cups.
The other day when I was posting these Chocolate Strawberry Cups on my Instagram, I realized they were pretty similar to the Eating Evolved version, especially if I made them a little bigger. So I hopped on it and decided to make a big batch of homemade toasted coconut butter to put inside of a batch of…
HOMEMADE TOASTED COCONUT BUTTER CUPS!
And you guys, I could not be more excited about the results. If you’ve ever made any of my cups before, you’ve made my homemade chocolate. This recipe is similar, but I made one VERY important and exciting change.
Historically, I’ve always used coconut oil because I always have it on hand, but I’ve always been annoyed at how quickly it melts on a warm day and I don’t always want the coconut flavor. This time when I started to make the chocolate, I had a bag of cacao butter on my counter and decided to use that instead. GAME CHANGER.
The cacao butter makes the chocolate way more shelf-stable – it doesn’t melt nearly as easily as coconut oil, giving these a much more classic chocolatey texture and flavor. That does mean the chocolate doesn’t melt in your mouth quite as well…but with a dunk in some hot tea, it’s perfection ;)
To make these, you just make the homemade chocolate, pour into some muffin liners, fill with coconut butter, top with more homemade chocolate, refrigerate, and devour. They’re so simple, I’m not going to get into the details here – just read the recipe and get to candy making! Enjoy :)
Remember to #bakerita if you try the recipe!
Toasted Coconut Butter Cups
- Line a muffin tin with 12 liners. Set aside.
- Begin with melting the cacao butter, if using, by chopping it very finely. Place in a liquid measuring cup and melt in 20 second increments, stirring between each, until fully melted. It can also be melted over a double boiler. Coconut oil can be melted in the microwave in 30 seconds to a minute.
- In the same liquid measuring cup, whisk together the melted cacao butter or coconut oil, cocoa powder, and 3 tablespoons maple syrup. Taste it, and add more maple syrup if you want it sweeter. You can also add more cocoa powder if you want it darker.
- 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. Tilt the pan slightly in each direction to bring the chocolate up the sides of each liner a bit. Place the liners in the refrigerator for about 10 minutes to harden.
- While the chocolate hardens, melt the coconut butter to a liquid state if it’s not already there. This can be done in about 30 seconds in the microwave - take care not to burn it!
- Once the bottom layer of chocolate is hard, place about 1 tablespoon of the toasted coconut butter 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. Return to the refrigerator to harden completely.
- Store at cool room temperature or in the refrigerator (definitely in the fridge if you’re using coconut oil).