Description
Homemade coconut butter cups with a spicy twist! Just 5 ingredients, paleo, keto and vegan friendly.
Ingredients
Scale
- 1 cup dark chocolate chips
- 1 tsp coconut oil
- 1/4 cup coconut butter, melted
- 1/4 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 1/4 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.