Chocolate Coconut ButterCups

These are vegan and nut-free. They’re very rich. And a total bomb of fat, but for a luxurious dessert, try these chocolate, coconut butter, sunflower seed butter cups!

Chocolate Coconut ButterCups
Yields 8
A rich, delicious buttery, chocolatey treat that is vegan, gluten-free, and nut-free.
Write a review
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Base Layer
  1. 3 tablespoons melted coconut butter
Middle Layer
  1. 1/4 cup unsweetened creamy sunflower seed butter
  2. 2 tablespoons pure maple syrup
  3. 2 tablespoons virgin coconut oil, softened
  4. 1/2 teaspoon pure vanilla extract,
  5. Pinch fine sea salt
Top Layer
  1. 3 tablespoons virgin coconut oil, melted
  2. 1/2 cup unsweetened cocoa or cacao powder
  3. 2 tablespoons pure maple syrup
  4. Pinch fine sea salt
Instructions
  1. Melt the coconut butter over the lowest heat in a saucepan until liquid.
  2. Spoon a scant teaspoon of melted coconut butter into a mini-cupcake liners. Place in the freezer.
  3. In a small bowl, stir together the sunflower butter, maple syrup, oil, vanilla, and salt until smooth. Add a scant tablespoon of filling on top of each coconut butter layer. Smooth out and place in the freezer to harden.
  4. Melt the coconut oil in a small saucepan. Remove from heat and whisk in the cocoa powder, maple syrup, and salt until smooth.
  5. Add a spoonful of melted chocolate on top of each cup, almost to the top.
  6. Freeze for about 25 minutes until solid. Allow to sit at room temperature for 5 minutes before enjoying. Store leftovers in freezer.
Adapted from Oh She Glows
Adapted from Oh She Glows
Ageless Diet Life http://agelessdietlife.com/