Vegan Chocolate Strawberry Coconut Butter Cups
Indulging in a sweet treat doesn’t have to come at the expense of your dietary choices, and these Vegan Chocolate Strawberry Coconut Butter Cups are a perfect illustration of that philosophy. Bursting with the rich flavors of chocolate, the freshness of strawberries, and the tropical twist of coconut, these cups are an irresistible combination of taste and texture. Whether you’re a devoted vegan or simply looking for a healthier dessert option, this recipe will have you reaching for seconds.
Why You’ll Love This Recipe
These Vegan Chocolate Strawberry Coconut Butter Cups are not only delicious but also easy to make. They combine simple, wholesome ingredients to create a decadent dessert that feels indulgent without any guilt. The creamy coconut butter, paired with fresh strawberries, offers a delightful burst of flavor, while the semisweet chocolate coating adds a luscious finish. Perfect for satisfying your sweet tooth, these cups are a hit at parties or as a sweet snack throughout the week. Plus, they are naturally gluten-free and refined sugar-free, making them suitable for a variety of dietary needs.
What You’ll Gather
- 1/4 cup shredded coconut (unsweetened) – adds a delightful texture and flavor.
- 1/4 cup fresh strawberries, sliced – for a fresh and fruity element.
- 1 tablespoon maple syrup – a natural sweetener to enhance the flavors.
- 1 tablespoon coconut flour – for added texture and a hint of coconut flavor.
- 2 cups semisweet chocolate chips – we use Enjoy Life Chocolate Chips for their rich flavor.
- 2 tablespoons coconut oil – helps to melt the chocolate smoothly and creates a glossy finish.
Appliances & Accessories
- Microwave or double boiler – for melting the chocolate.
- Cupcake liners – to hold the chocolate cups.
- Mixing bowls – for combining ingredients.
- Silicone mold or muffin tin – to shape the cups.
- Spatula – for stirring and spreading.
Step-by-Step: Vegan Chocolate Strawberry Coconut Butter Cups
Step 1: Prepare the Cupcake Liners
Line a muffin tin with cupcake liners. This will make it easy to remove the cups once they are set.
Step 2: Melt the Chocolate
In a microwave-safe bowl or using a double boiler, combine the semisweet chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Step 3: Create the Chocolate Base
Spoon a small amount of the melted chocolate into the bottom of each cupcake liner, just enough to cover the bottom. Use a spatula to spread it evenly. Place the tin in the refrigerator for about 10 minutes to allow the chocolate to set.
Step 4: Prepare the Coconut Strawberry Filling
In a mixing bowl, combine the shredded coconut, sliced strawberries, maple syrup, and coconut flour. Mix until the strawberries are coated and the mixture is well combined.
Step 5: Add the Filling
Remove the muffin tin from the refrigerator. Spoon the coconut-strawberry mixture on top of the set chocolate layer, pressing it down gently to create an even layer.
Step 6: Top with More Chocolate
Pour the remaining melted chocolate over the coconut-strawberry filling in each cup, ensuring it covers the filling completely. Tap the tin gently on the counter to remove any air bubbles and to smooth the top.
Step 7: Chill and Set
Return the muffin tin to the refrigerator for at least 30 minutes or until the chocolate is fully set.
Step 8: Enjoy!
Once set, carefully remove the chocolate cups from the muffin tin and peel away the cupcake liners. Your Vegan Chocolate Strawberry Coconut Butter Cups are ready to be enjoyed!
International Equivalents
- 1/4 cup shredded coconut = approximately 20 grams
- 1/4 cup fresh strawberries = approximately 40 grams
- 1 tablespoon maple syrup = approximately 15 milliliters
- 1 tablespoon coconut flour = approximately 8 grams
- 2 cups semisweet chocolate chips = approximately 340 grams
- 2 tablespoons coconut oil = approximately 30 milliliters
Slip-Ups to Skip
- Forgetting to line the muffin tin – this can make it difficult to remove the cups later on.
- Overheating the chocolate – always melt in increments to avoid burning.
- Using sweetened coconut – it can make the cups too sweet, so stick with unsweetened.
- Not allowing enough time for the chocolate to set – patience is key for the perfect cup!
Prep Ahead & Store
These Vegan Chocolate Strawberry Coconut Butter Cups can be made ahead of time and stored in an airtight container in the refrigerator for up to one week. They also freeze well! Just place them in a freezer-safe container and separate layers with parchment paper. When you’re ready to enjoy them, simply remove from the freezer and let them thaw for a few minutes before indulging.
Vegan Chocolate Strawberry Coconut Butter Cups Q&A
Can I use other fruits instead of strawberries?
Absolutely! You can replace strawberries with raspberries, blueberries, or even banana slices for a different flavor profile.
What if I can’t find semisweet chocolate chips?
You can use dark chocolate chips or even milk chocolate chips, just be sure they’re vegan-friendly. Adjust the sweetness if needed!
Can I make these nut-free?
Yes! These cups are naturally nut-free. Just ensure that your chocolate chips and any other ingredients are also nut-free, especially if you have allergies.
What is the best way to serve these cups?
These cups are best served chilled, but can also be left at room temperature for a short time. Garnish with additional coconut or fresh fruit for a beautiful presentation!
Save & Share
If you’re as excited about these Vegan Chocolate Strawberry Coconut Butter Cups as we are, don’t forget to save this recipe and share it with your friends and family! They’ll thank you for introducing them to such a delightful treat. Snap a photo of your creations and share it on social media—tagging us so we can see your delicious results!
Indulging in a sweet treat has never been easier or more satisfying than with these Vegan Chocolate Strawberry Coconut Butter Cups. With their simple ingredients, delightful flavors, and beautiful presentation, you’ll find yourself making these over and over again. Enjoy every bite of this wholesome, chocolatey goodness!
Vegan Chocolate Strawberry Coconut Butter Cups
Ingredients
Equipment
Method
- Step 1: Prepare the Cupcake Liners
Line a muffin tin with cupcake liners. This will make it easy to remove the cups once they are set. - Step 2: Melt the Chocolate
In a microwave-safe bowl or using a double boiler, combine the semisweet chocolate chips and coconut oil. Heat in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth. - Step 3: Create the Chocolate Base
Spoon a small amount of the melted chocolate into the bottom of each cupcake liner, just enough to cover the bottom. Use a spatula to spread it evenly. Place the tin in the refrigerator for about 10 minutes to allow the chocolate to set. - Step 4: Prepare the Coconut Strawberry Filling
In a mixing bowl, combine the shredded coconut, sliced strawberries, maple syrup, and coconut flour. Mix until the strawberries are coated and the mixture is well combined. - Step 5: Add the Filling
Remove the muffin tin from the refrigerator. Spoon the coconut-strawberry mixture on top of the set chocolate layer, pressing it down gently to create an even layer. - Step 6: Top with More Chocolate
Pour the remaining melted chocolate over the coconut-strawberry filling in each cup, ensuring it covers the filling completely. Tap the tin gently on the counter to remove any air bubbles and to smooth the top. - Step 7: Chill and Set
Return the muffin tin to the refrigerator for at least 30 minutes or until the chocolate is fully set. - Step 8: Enjoy!
Once set, carefully remove the chocolate cups from the muffin tin and peel away the cupcake liners. Your Vegan Chocolate Strawberry Coconut Butter Cups are ready to be enjoyed!
Notes
- Store in an airtight container in the refrigerator for up to one week.
- These cups freeze well; separate layers with parchment paper.
- For a twist, try using different fruits like raspberries or blueberries.
