Nut Butter Coconut Oil Chocolate Cups

photo by recipe author

Servings: 12
Preparation Time: 30 minutes

1/2 cup coconut oil
1/2 cup nut/seed butter of choice (peanut, almond, hazelnut, sunflower seed, etc.)
1/2 cup cocoa powder or raw cacao powder
1/4 cup honey or maple syrup
Optional toppings: shredded coconut, chopped nuts, cacao nibs, goji berries

Prepare mini muffin pan by greasing with coconut oil or lining with paper cupcake wrappers.

Melt coconut oil. Remove from heat and add nut butter, mix well. Add cocoa/cacao and sweetener of choice, mixing until well blended.

Pour into mini muffin pan and put in freezer to set. After chocolates are firm (15-20 minutes), remove from pan, place in airtight container, and store in fridge.

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Published on January 26, 2015

(1 votes, average: 5.00 out of 5)

5 Comments

Sharon Rose June 22, 2016 at 6:00 pm - Reply

Just made these.  YUM!  Used Stevia as the sweetener.

Heidy Clark February 24, 2015 at 2:10 pm - Reply

Made these this morning and just took my first bite. Holy moly! Absolutely fabulous! I used honey as the sweetener, but also mixed in raw almonds that I crushed in my little food processor. That slight hint of tasty coconut oil makes them melt in your mouth yummy! Will be making them often! Thanks for this recipe ♡

plasterer bristol February 6, 2015 at 1:32 am - Reply

Yum this sounds delicious, thanks for sharing this recipe.

Simon

P Myers January 28, 2015 at 8:24 pm - Reply

So thankful that this was posted!  Turned out great.  I can also see and endless possibility to customize these.

gloria January 27, 2015 at 12:43 pm - Reply

this is so good thank you for this recipe

Nut Butter Coconut Oil Chocolate Cups