Keto Coconut Butter Cups
Keto, Paleo, Vegan Friendly
This is one of my most favorite desserts or keto snacks. I don’t eat many nuts but unsweetened sunflower butter, or coconut manna make this an incredibly decadent and healthy version of peanut butter cups. It’s difficult to only eat one so double this recipe and make my recommended smaller versions.
- 4 tbsp raw cacao powder or toasted carob powder
- 4 tbsp coconut oil, or cacao butter (I prefer some of each)
- 2 tsp lo han fruit (monk fruit), Or Bocha Sweet (zero carb natural sweetener) Or Stevia leaf liquid to taste
- 4 tsp coconut butter aka coconut manna, Artisana is one of my favorites, OR Cashew or Sunflower or Pecan or Hazelnut butter.
- 1 pinch sea salt
- ½ teaspoon raw vanilla powder or extract
- small paper liners for chocolates or mini cupcakes.
1. Combine coconut oil and or cocao butter, cacao or carob powder, Sweetener (lo han or bocha sweet or stevia), vanilla and stir until there are no clumps. Add a pinch of salt to help bring out sweetness.
2. If your coconut butter is not soft enough to spoon and pour, place the jar in a hot water bath. Fill up a bowl with hot water and let the coconut butter jar sit in it for a few minutes. You’ll see the butter starting to become very soft along the edges of the jar. If it’s winter I will remove chunks of coconut butter and heat on the stove on very low until it softens. Be careful not to burn it.
3. Pour roughly half your chocolate mixture evenly into 4 metal or stone, or silicone cupcake molds sitting on a plate. Or, Recommended: consider using very small chocolate/ truffle paper cups. this way you have bite sized keto cups and many more of them. Tilt each cupcake mold around so that the chocolate mixture coats the edges a little. This will help hide the white layer of coconut butter. (This method works very well with paper liners, butas silicone ones are very nonstick, you’ll still see some coconut butter peeking out from the sides.) I prefer smaller molds so that I have more for snacking.
4. Place in freezer for about 5 minutes.
5. When the bottom layer has hardened, spoon a teaspoon of coconut butter onto each mold. Tap the plate of cupcake molds on your counter a few times so the coconut butter spreads out evenly and covers the whole chocolate layer. Place again in the freezer for a few minutes.
6. Lastly, take the remaining chocolate mixture and cover the hardened coconut butter. Freeze one last time for about 5 more minutes. I suggest doubling this recipe.
Hint: If you’re not eating chocolate, I combine medium roasted carob powder with coconut oil and a little cacao butter, which makes the carob taste like chocolate.
Store in a glass container in the refrigerator and enjoy for dessert or a healthy snack.