These spicy coconut butter cups are made with dark chocolate, coconut butter and infused with cayenne pepper. They're the perfect homemade chocolate treat - no bake and easy to make! In addition, this coconut butter cup recipe is paleo, keto and vegan friendly.
This was one of the first recipes to appear on my website, and it was time for a major update! I remember these spicy coconut butter cups tasting good, but I was honestly skeptical (I am whenever I try an old recipe). But wow! These did not disappoint.
These homemade paleo coconut butter cups are rich with a slightly spicy flavor, and they remind me a little of my Mexican chocolate truffles. They're made with just 5 ingredients - all paleo, keto and vegan friendly.
Since my family isn't much into spicy, I made these with me, myself and I in mind. However, everyone but my youngest loved these coconut butter cups and I was forced to share my stash! So, even if you aren't fond of spicy, you can enjoy this recipe.
Why You'll Love these Coconut Butter Cups
- paleo, keto and vegan - a dessert recipe that fits many dietary needs
- easy to make - no fuss and no bake!
- 5 ingredients - all simple, wholesome ingredients
- slightly spicy - the cayenne is not over-powering so these chocolates can be enjoyed
Ingredients
You'll need 5 ingredients to make these spicy coconut butter cups. The full recipe can be found in the recipe card below, but here's an overview of what you'll need:
- dark chocolate - for the base and topping of the coconut butter cup. I recommend a dark chocolate with a cocoa content between 70-90%
- coconut oil - used to thin the chocolate, making it easier to work with
- coconut butter - I like to make my own coconut butter by blending unsweetened shredded coconut in a food processor. It takes a few minutes, but is much cheaper than buying it from the store.
- cayenne pepper - since these are "spicy" coconut butter cups. You can most definitely leave the cayenne out, or swap it for another spice like cinnamon.
- salt - optional ingredient for the filling.
How to Make Keto Coconut Butter Cups
This recipe is takes minimal prep and is easy to throw together. Here are the steps:
- Melt chocolate and coconut oil and place one teaspoon in 10 slots of a mini silicone muffin pan. Freeze.
- Mix together the coconut butter, cayenne and salt. Scoop one teaspoon over the hardened chocolate. Freeze.
- Pour one teaspoon of chocolate over the coconut butter layer. Freeze.
- Once set, remove from the silicone muffin pan and enjoy.
Tips and Tricks
- Use coconut oil to thin the chocolate - using a little coconut oil thins the melted chocolate and makes it easier to work with. As time passes, if your chocolate starts to harden, you can warm it over the stove top again (or in the microwave for 10 seconds).
- Make your own coconut butter - homemade coconut butter is super easy to make! Just blend 3 cups of unsweetened shredded coconut in a food processor until it turns liquid. It will take a few minutes, but it's cheaper than store bought and tastes just as good!
- Make in any size pan - I made these mini, but feel free to use a regular sized pan if that's all you have. You can make these coconut butter cups in a silicone pan (any size) or in a metal muffin tin that's lined with paper liners. Just note, if your pan is larger, then you'll need to add double the amount of chocolate and coconut butter for each cup.
Storage
These homemade coconut butter cups should be kept in an airtight baggie or storage container. They can be kept at room temperature, the fridge or freezer. They'll last long no matter how you store them, but I suggest keeping them at room temperature no longer than 3 weeks, up to two months in the fridge, and 6 months in the freezer.
FAQ
If you don't have a silicone muffin pan, then you can make these in a regular muffin tin, lined with paper liners. If your pan isn't mini, then you'll need to double the amount of chocolate and coconut butter you place in each muffin slot.
So long as you use keto friendly chocolate, then these coconut butter cups are keto approved.
No, the cayenne is not overpowering. It adds just a hint of spice. If you're unsure about it, you can cut the amount of cayenne pepper in half, or just leave it out.
More Paleo Recipes Using Coconut Butter
Looking for other recipes like this? Try these:
Spicy Coconut Butter Cups (Paleo, Keto)
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 10 cups 1x
Description
Homemade coconut butter cups with a spicy twist! Just 5 ingredients, paleo, keto and vegan friendly.
Ingredients
- 1 cup dark chocolate chips
- 1 tsp coconut oil
- ¼ cup coconut butter, melted
- ¼ tsp cayenne pepper
- pinch of salt
Instructions
- Place chocolate and coconut oil in a small saucepan. Melt over low heat, stirring frequently.
- Scoop 1 teaspoon of chocolate into 10 slots of a miniature silicone muffin pan. Freeze for 5-10 minutes.
- In a small bowl, combine the coconut butter, cayenne and salt.
- Grab the chocolate from the freezer and scoop 1 teaspoon of the coconut butter mixture onto the hardened chocolate. Freeze for 10 minutes.
- Once the coconut butter has hardened, retrieve the chocolates from the freezer and add another 1 teaspoon of melted chocolate onto the coconut butter layer. Freeze another 5-10 minutes to set.
- Pop the chocolates out of the mini muffin pan and enjoy!
- Store in an airtight baggie or container in the fridge or freezer.
Notes
Adding the coconut oil is optional, but I find that it helps with the consistency of the chocolate - making it easier to work with.
Using ¼ tsp cayenne pepper with 1 cup dark chocolate produces a mildly spicy coconut butter cup. Feel free to add more or less cayenne, according to taste preference.
If you want to make bigger, thicker coconut butter cups then feel free to use larger quantities of chocolate and coconut butter for each layer. Measurements do not need to be exact, but if you use the measurements given they will make exactly 10 mini coconut butter cups.
Katie
Hope you love these paleo coconut butter cups as much as we do! Enjoy!