• Paleo Coconut Butter Cups

    Paleo Coconut Butter Cups are easy to make at home…

    …and way more delicious than store-bought.

    I started making dark chocolate almond butter cups a couple of years ago for special occasions, and they’re so easy to assemble that it should be illegal.

    Coconut Butter and Almond Butter Cups | stupideasypaleo.com

    With Christmas and New Year’s right around the corner, these could be a decent alternative to traditional candies and treats but make no mistake: It’s still dessert, a treat to be savored.

    Paleo Coconut Butter Cups | stupideasypaleo.com

    I was thinking of how to change up the original recipe and decided to make a coconut butter filling. Guys. Seriously, they are good.

    So good, in fact, that the dark chocolate paleo coconut butter cups might just be my favorites. Sorry, almond butter.

    Ingredients for the Paleo Coconut Butter Cups

    Paleo Coconut Butter Cups

    Preparation 30 mins 2017-03-29T00:30:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 6 large     adjust servings

    Ingredients

    Instructions

    1. In a food processor or high speed blender, combine the coconut, vanilla and sea salt.
    2. Allow to process for several minutes – scraping down the sides of the bowl a couple times – until the coconut starts to become smooth. You may need to add melted coconut oil (1+ tablespoons) to adjust the texture and make it stickier.
    3. Combine the coconut butter, vanilla and sea salt in a small bowl. Mix until smooth.
    4. Break chocolate into chunks and put in a microwave-safe bowl. Heat on high in the microwave, stirring frequently, until melted. The time completely depends on how dark the chocolate is, percent-wise and how powerful your microwave is. Keep an eye on it so it doesn’t burn. You could also use a double boiler to melt the chocolate on the stovetop.
    5. Place a heaping spoonful of melted chocolate into the wrapper, smoothing it out with the back of the spoon to create sides and a bottom.
    6. Scoop a small amount of the filling into the cup bottoms and flatten until it’s slightly bigger than the diameter of a quarter. Try to flatten the filling out so the chocolate will sit smoothly on the top.
    7. Place another spoonful of melted chocolate on top and smooth out. Refrigerate until hardened.
    8. Garnish with shredded coconut.

    by

    Paleo Almond Butter Cups

    Preparation 30 mins 2017-03-29T00:30:00+00:00
    Cook Time 2017-03-29T00:00:00+00:00
    Serves 6 large     adjust servings

    Ingredients

    Instructions

    1. Combine the almond butter, honey, vanilla and sea salt in a small bowl. Mix until smooth.
    2. Break chocolate into chunks and put in a microwave-safe bowl. Heat on high in the microwave, stirring frequently, until melted. The time completely depends on how dark the chocolate is, percent-wise and how powerful your microwave is. Keep an eye on it so it doesn’t burn. You could also use a double boiler to melt the chocolate on the stovetop.
    3. Place a heaping spoonful of melted chocolate into the wrapper, smoothing it out with the back of the spoon to create sides and a bottom.
    4. Scoop a small amount of the filling into the cup bottoms and flatten until it’s slightly bigger than the diameter of a quarter. Try to flatten the filling out so the chocolate will sit smoothly on the top.
    5. Place another spoonful of melted chocolate on top and smooth out. Refrigerate until hardened.
    6. Garnish the almond butter cups with flaked sea salt (optional).

    by

    Paleo Coconut Butter Cups
    Author: Steph Gaudreau – Stupid Easy Paleo
    Prep time:
    Total time:
    Serves: 6 large
    Ingredients
    • 1-1/2 cups unsweetened shredded coconut (reserve 1-2 tbsp on the side as garnish), or you can use pre-made coconut butter…about 2/3 cup
    • 1 tbsp melted [url href=”http://amzn.to/16xApPV” target=”_blank”]coconut oil[/url]
    • 1/2 tsp [url href=”http://amzn.to/Hj9rFc” target=”_blank”]vanilla extract[/url]
    • Pinch sea salt
    • 12 oz high-quality dark chocolate
    • [url undefined]Standard sized cupcake wrappers[/url]
    Instructions
    1. In a food processor or high speed blender, combine the coconut, vanilla and sea salt.
    2. Allow to process for several minutes – scraping down the sides of the bowl a couple times – until the coconut starts to become smooth. You may need to add melted coconut oil (1+ tablespoons) to adjust the texture and make it stickier.
    3. Combine the coconut butter, vanilla and sea salt in a small bowl. Mix until smooth.
    4. Break chocolate into chunks and put in a microwave-safe bowl. Heat on high in the microwave, stirring frequently, until melted. The time completely depends on how dark the chocolate is, percent-wise and how powerful your microwave is. Keep an eye on it so it doesn’t burn. You could also use a double boiler to melt the chocolate on the stovetop.
    5. Place a heaping spoonful of melted chocolate into the wrapper, smoothing it out with the back of the spoon to create sides and a bottom.
    6. Scoop a small amount of the filling into the cup bottoms and flatten until it’s slightly bigger than the diameter of a quarter. Try to flatten the filling out so the chocolate will sit smoothly on the top.
    7. Place another spoonful of melted chocolate on top and smooth out. Refrigerate until hardened.
    8. Garnish with shredded coconut.
    Notes
    Store in the refrigerator for best results. May also be kept frozen!

     

    Ingredients for the Paleo Almond Butter Cups

    Paleo Almond Butter Cups
    Author: Steph Gaudreau – Stupid Easy Paleo
    Prep time:
    Total time:
    Serves: 6 large
    Ingredients
    • 1/4 cup smooth unsalted [url href=”http://amzn.to/HfEykU” target=”_blank”]almond butter[/url] (you can make your own but I find it’s really hard on my food processor)
    • 1 tbsp raw honey
    • 1/4 tsp [url href=”http://amzn.to/Hj9rFc” target=”_blank”]vanilla extract[/url]
    • Pinch sea salt
    • 12 oz high-quality dark chocolate
    • [url href=”http://amzn.to/2gnaRAc” target=”_blank”]Standard sized cupcake wrappers[/url]
    Instructions
    1. Combine the almond butter, honey, vanilla and sea salt in a small bowl. Mix until smooth.
    2. Break chocolate into chunks and put in a microwave-safe bowl. Heat on high in the microwave, stirring frequently, until melted. The time completely depends on how dark the chocolate is, percent-wise and how powerful your microwave is. Keep an eye on it so it doesn’t burn. You could also use a double boiler to melt the chocolate on the stovetop.
    3. Place a heaping spoonful of melted chocolate into the wrapper, smoothing it out with the back of the spoon to create sides and a bottom.
    4. Scoop a small amount of the filling into the cup bottoms and flatten until it’s slightly bigger than the diameter of a quarter. Try to flatten the filling out so the chocolate will sit smoothly on the top.
    5. Place another spoonful of melted chocolate on top and smooth out. Refrigerate until hardened.
    6. Garnish the almond butter cups with flaked sea salt (optional).
    Notes
    Store in the refrigerator for best results. May also be kept frozen!

     

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    41 thoughts on “Paleo Coconut Butter Cups

            1. Hello,
              I am going to try the coconut version of this, sounds yum! If I added peppermint oil, where and when should I add and how much?
              I actually have the essential oil that I sometimes put in my water, it’s VERY potent so a little goes a long way!

              Some guidance would be greatly appreciated.
              Thanks,
              Jess

    1. Making these tonight for my cross fit – Paleo team dinner .. Can i just double the reciepe if i want more than 6 cups?

    2. I make these but instead I make my own chocolate using raw cacao powder, raw honey, coconut oil, and salt…it’s yummy!!

    3. Mmm, these look good! But a bit dangerous….ha ha.

      Just wondering why you included the directions for making coconut butter, but then use bought almond butter? (people usually use both bought, or both made).

        1. Oh, fair enough. That’s really interesting though; in my food processor I find that I can make almond butter, but when I try to make coconut butter, it doesn’t really turn into a spread. I’ve tried using the exact same ingredients in another appliance, and I can get coconut butter. One of life’s little mysteries I guess!

    4. There is a super simple one I do that includes no layering, it’s just a mixture of coconut oil, cocoa powder, almond or peanut butter, honey, and vanilla. You pour it into the wrappers and when refrigerated it hardens and tastes like Reese’s! I definitely want to do the ones above in COCONUT though! Yum!

    5. Hello,

      We made this for our holiday gatherings. I had a heck of a time with the coconut butter. No matter how much coconut oil I added and how long I worked it in the food processor, it was very dry and crumbly and not spread-like at all. What could I have done wrong?? Aside from doubling the recipe, I followed it exactly. Do you have any thoughts??

    6. I don’t know if I let it go for the long straight…we will try it again sometime. We ended up mixing some store bought coconut butter in.

      1. Yeah, sometimes (if the food pro doesn’t spin fast enough) it’ll remain grainy. I’d like to know how they make the store-bought so smooth…I’m guessing they use industrial blades.

    7. Amanda: I can usually make coconut butter out of shredded coconut, but the last time I did, one of the packets of shredded coconut wouldn’t turn into butter and stayed crumbly. The other packets I used all worked fine though, and they were all the same brand, so I have no idea! You may have just had a fluke packet that didn’t work.

    8. I think I’m confused :). The picture of the coconut filled cup looks like coconut not coconut butter. At least not my purchased coconut butter. Do you mix the coconut butter with unsweetened shredded coconut before you fill the cup? It looks like an almond joy, which is my fav!!

    9. I made these today! They’re not perfect but they taste great and I can easily correct my mistakes next time. This is a delicious, easy-to-prepare treat with very nutritious ingredients.

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