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Homemade Vegan Chocolate Strawberry Coconut Butter Cups photo

Vegan Chocolate Strawberry Coconut Butter Cups

These Vegan Chocolate Strawberry Coconut Butter Cups are a guilt-free indulgence! Rich chocolate meets fresh strawberries and coconut for a delightful treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

For the Cups:
  • 1/4 cup shredded coconut (unsweetened)
  • 1/4 cup fresh strawberries (sliced)
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut flour
  • 2 cups semisweet chocolate chips
  • 2 tablespoons coconut oil

Equipment

  • Microwave or Double Boiler
  • Cupcake liners
  • Mixing bowls
  • Silicone mold or muffin tin
  • Spatula

Method
 

Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Chill and Set
    Return the muffin tin to the refrigerator for at least 30 minutes or until the chocolate is fully set.
  8. 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.