Helloooo beautiful people!
So if you loved the Quinoa Peanut Butter Dark Cho Cup idea but aren't really a peanut butter person, then this is perfect for you! Well, if you like coconut... I really like the PB cups but these coconut butter cups are actually unreal. These are truly a great treat that you will love, your family will love and your kids will love - but you will avoid added sugars and additives. We don't want any of that now do we... nope.
Truly these aren't that different from the Quinoa Peanut Butter Cups, you just replace the peanut butter with coconut butter and use coconut flakes instead of quinoa. On the other hand though, you can totally top it with quinoa as well or instead of the coconut if you would like. That's why I made two of these recipes because you really can play around with them and just mix and match. Fill them with whatever your heart desires!
Like I mentioned in the PB cups post, these are inspired by Eating Evolved Coconut Cups. I really liked the idea and loved the healthy fat treat - but I wanted them to be added sugar free. Now, Eating Evolved uses coconut sugar, which is way better than refined sugar but I just wanted to make one that was clean from any added sugars. And, as I mentioned, we don't have anything like it here in Denmark - so I'm, in a wonderful way, forced to make my own.
So give both the PB and the Coconut Cups a try and let me know which one you love best or let me know if you simply love them both equally!
I usually like to make a half batch of both and then do it at the same time - that way to you have both and you dont need to make two batches. Save time and vary your options! :D
- 1 bar of your favorite dark chocolate (I use 85% for these)
- 4 heaping tablespoons of organic coconut butter
- 3 teaspoon of organic coconut oil
- coconut flakes
1. Melt half of the dark chocolate with 1 teaspoon of coconut oil on the stove
2. While it's melting, line a muffin tray with baking cups that fit the pan
3. Pour the melted chocolate into the baking cups, just covering the surface
4. Even it out by slightly shaking the pan and place in the freezer for 10 minutes
5. While they are in the freezer, melt the coconut butter with the 1 teaspoon coconut oil
6. Once the 10 minutes have passed, pour the melted coconut butter over the chocolate in the muffin pan
7. Let it sit in the freezer for 15 minutes
8. While it's in the freezer, melt the rest of the dark chocolate with the last teaspoon of coconut oil
9. After the 15 minutes, pour the melted chocolate evenly into the muffin pan.
10. Freeze for about 20 minutes or longer before enjoying