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3-Ingredient Chocolate Coconut Butter Cups

3-Ingredient Chocolate Coconut Butter Cups

If you’re looking for a healthy treat that can also be made sugar and sweetener free these 3-Ingredient Chocolate Coconut Butter Cups are just the ticket. Super simple to make and are keto, low carb, vegan and whole 30 friendly with AIP options.

A super healthy plant based treat if ever there was one!

What makes these 3-ingredient coconut butter cups stand out from the crowd?

By toasting the coconut chips first or using toasted coconut chips you get the tastiest healthy chocolate coconut butter cup on the block!

How to sweeten these Toasted Chocolate Coconut Butter Cups Naturally

100% sugar and sweetener free – to make these simply omit any sweetener in the coconut base and use 100% dark chocolate. The coconut adds a nice sweetness of its own, but if you’re not used to 100% dark chocolate you might find this a little bitter. I personally love it but you to sweeten naturally you can add either a little low-carb sweetener or maple (for vegan) to the coconut mix once it’s in a paste, or use a 85 – 90% dark chocolate, or both.

For a naturally sweetened Chocolate Coconut Butter Cup – add 1 – 2 tbsp, or to taste, of powdered low-carb sweetener or maple (for vegan) to the base and 85 – 90% dark chocolate.

Keto chocolate cups

Who are these 3-Ingredient Chocolate Coconut Butter Cups suitable for?

Keto and Low carb – these 3-Ingredient Chocolate Coconut Butter Cups are keto and low-carb if you use either sugar free dark chocolate chips or at least 85% dark chocolate. Option to add a little powdered low-carb sweetener like erythritol or allulose to the coconut butter mix too to taste.

Vegan – use vegan dark chocolate and maple should you wish to sweeten the coconut butter.

Sugar and sweetner free – use 100% dark chocolate and no sweeteners for a full sugar and sweetener free version. I love them like this as I love the bitterness of 100% dark chocolate but if you’re not used to it, feel free to use a little powdered low-carb sweetener or maple (for vegan) and then a dark chocolate % to your palate. I’d start with 85%.

AIP – use 100% dark chocolate or a homemade AIP friendly carob chocolate and optional maple. Omit the vanilla.

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coconut butter cups
3 ingredient toasted coconut butter cups
Overview
Serves:
8
Difficulty: Easy
Hands On: 10 minutes
Overall Cooking: 30 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 2 cups toasted coconut flakes (I like Coconut Merchant Organic Toasted Coconut Flakes)
  • 1 tsp coconut oil, melted (I like Coconut Merchant Extra Virgin Coconut Oil)
  • 1/2 tsp vanilla powder or extract (optional)
  • 1 - 2 tbsp powdered low-carb sweetener or maple (for vegan) (optional)
  • 1 bar dark chocolate (at least 85%)
  • pinch of flaked sea salt (optional)
Method
  • Place the toasted coconut flakes in a food processor and blitz until thin like coconut butter. (This will take about 8 - 10 minutes) scraping the sides a couple of times. Note if you don't have toasted coconut flakes, simply roast plain coconut flakes in the oven (180C / 160 fan) for about 2 - 4 minutes, stirring a couple of times, until golden then allow to fully cool before processing into toasted coconut butter butter.
  • Stir through the optional vanilla powder and sweetener if using.
  • Spoon the toasted coconut butter into mini silicone cupcake moulds and pop in the fridge for about 10 minutes to set whilst you make the chocolate.
  • Place the chocolate in a heat proof bowl. Simmer over a pan filled with a little water (making sure the glass bowl doesn't touch the water) until melted, stirring occasionally. Remove the bowl from the pan and allow to cool for a couple of minutes. Stir through optional salt. Spoon a little chocolate over the set coconut butter and put back in the fridge until set, about 10 minutes.
Print Recipe
Overview
Serves:
8
Difficulty: Easy
Hands On: 10 minutes
Overall Cooking: 30 minutes
Rating
Votes: 1
Rating: 5
You:
Rate this recipe!
INGREDIENTS
  • 2 cups toasted coconut flakes (I like Coconut Merchant Organic Toasted Coconut Flakes)
  • 1 tsp coconut oil, melted (I like Coconut Merchant Extra Virgin Coconut Oil)
  • 1/2 tsp vanilla powder or extract (optional)
  • 1 - 2 tbsp powdered low-carb sweetener or maple (for vegan) (optional)
  • 1 bar dark chocolate (at least 85%)
  • pinch of flaked sea salt (optional)
Method
  • Place the toasted coconut flakes in a food processor and blitz until thin like coconut butter. (This will take about 8 - 10 minutes) scraping the sides a couple of times. Note if you don't have toasted coconut flakes, simply roast plain coconut flakes in the oven (180C / 160 fan) for about 2 - 4 minutes, stirring a couple of times, until golden then allow to fully cool before processing into toasted coconut butter butter.
  • Stir through the optional vanilla powder and sweetener if using.
  • Spoon the toasted coconut butter into mini silicone cupcake moulds and pop in the fridge for about 10 minutes to set whilst you make the chocolate.
  • Place the chocolate in a heat proof bowl. Simmer over a pan filled with a little water (making sure the glass bowl doesn't touch the water) until melted, stirring occasionally. Remove the bowl from the pan and allow to cool for a couple of minutes. Stir through optional salt. Spoon a little chocolate over the set coconut butter and put back in the fridge until set, about 10 minutes.
Print Recipe

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