Paleo Chocolate Strawberry Coconut Butter Cups Recipe
These Paleo Chocolate Strawberry Coconut Butter Cups are a delicious and healthy treat, combining creamy strawberry coconut butter with rich vegan chocolate. Naturally sweetened with maple syrup and made with wholesome coconut flour, these no-bake cups are perfect for satisfying sweet cravings while sticking to clean eating principles.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 12 cups 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Paleo
- Diet: Vegan
Ingredients
Scale
Strawberry Coconut Butter Filling
- ½ cup strawberry coconut butter (see notes for recipe)
- 1 tablespoon pure maple syrup
- 1 tablespoon coconut flour
Chocolate Coating
- 2 cups vegan chocolate chips
- 2 tablespoons coconut oil
Garnish
- 4–5 fresh strawberries, hulled and sliced
Instructions
- Melt chocolate: In a medium microwave-safe bowl, melt the chocolate chips combined with coconut oil. Heat in 30-second intervals, stirring thoroughly between each burst until smooth and fully melted. Alternatively, use a double boiler over simmering water for slow melting to avoid burning.
- Form chocolate cups: Spoon about 1 teaspoon of the melted chocolate mixture into each paper-lined muffin cup. Use the back of the teaspoon to press the chocolate evenly up the sides, ensuring a uniform chocolate shell. Repeat with all 12 cups and freeze for 10 minutes to harden.
- Prepare the filling: Meanwhile, whisk together the strawberry coconut butter, maple syrup, and coconut flour until smooth. Evenly distribute about ½ tablespoon of this filling into each chilled chocolate cup, gently pressing to flatten slightly with your fingers.
- Seal the cups: Cover the filling in each cup with an additional 1 to 1½ teaspoons of melted chocolate to fully coat the filling. Top each cup with a fresh strawberry slice placed in the center, then return to the freezer for another 10 minutes to set completely.
- Serve: Once firm, carefully peel off the paper liners and enjoy these delectable paleo chocolate strawberry coconut butter cups immediately or store them in the fridge for later indulgence.
Notes
- To make strawberry coconut butter, blend shredded unsweetened coconut with freeze-dried strawberries until a creamy butter forms. This can be stored in the fridge for up to 2 weeks.
- Use high-quality vegan chocolate chips for the best flavor and texture.
- These cups are best kept refrigerated or frozen to maintain their shape and freshness.
- You can substitute fresh strawberries with freeze-dried strawberry pieces for garnish if fresh strawberries are unavailable.
Keywords: Paleo dessert, vegan chocolate cups, strawberry coconut butter cups, healthy chocolate treat, no-bake dessert
