These chocolate strawberry coconut butter cups are a delicious paleo dessert. Rich chocolate cups stuffed with homemade strawberry coconut butter? Kind of my your new favorite vegan chocolate cups, pretty sure! These paleo chocolate cups made with only five ingredients but are super impressive. Yum!
Do you remember the Reese’s peanut butter cup challenge? No?
Well, then you probably weren’t 39.86 weeks pregnant, sized approximately as that of actual whale, and trying to avoid induction at all costs. Because, you see, when you’re 39.86 weeks pregnant, sized approximately as that of… well, you know, you’ll do anything to get the [birth] ball rolling. And, thanks to the Internet, there’s a lot of advice out there on how to do just that.
I’d taken walks. I’d ingested evening primrose oil. I’d eaten eggplant parmesan, made to exact specs, of course. I’d done the actual Labor Dance®, and I’d somehow managed to avoid it being recorded…
So why not eat an entire bag of Reese’s peanut butter cups? I mean, those little cups are considered solid gold when it comes to trick-or-treating, and poor Leo might never taste one in his life, or as long as he has mom checking his candy “for safety” first… So what’s the worst that could happen?
Except for… never wanting to see another Reese’s again in my life and having no baby to show for it. Maybe I did it wrong! Maybe it’s on me. And truthfully, I made it through about 1/4 of the bag before giving up and resigning myself to induction. Your mother is weak, little man. A weak, weak woman.
Luckily, though, I fought my Reese’s overdose, and I’m proud to say I’m fully recovered. And while we don’t eat too many of the sugary cups, loaded with all sorts of funky stuff that’s certainly not paleo, I’m still kind of obsessed with chocolate cups stuffed with delicious ingredients. So when I asked myself last week what you could do with my strawberry coconut butter?
Well, the answer was obvious.
Put it in chocolate. Duh.
I melted together Enjoy Life chocolate chips and coconut oil then spooned it into a paper-lined muffin tin. I used the back of the teaspoon to spread the chocolate mixture up the sides of the cupcake liner, then popped them into the freezer. Spoon a simple strawberry coconut butter mixture into the little cups you’ve made, then top with more chocolate and freeze a few more minutes? Boom, done. That’s seriously it.
I topped my chocolate strawberry coconut butter cups with slices of fresh strawberries because I’m phancy, but I also think this helps emphasize the fresh strawberry taste of the cups, too.
To make these paleo chocolate strawberry coconut cups I used…
Paleo Chocolate Strawberry Coconut Butter Cups (Vegan)
- In a medium, microwave-safe bowl, melt chocolate chips with coconut oil. Microwave in 30-second bursts, stirring very well between each burst. Don't over-microwave. Alternately, heat in a double-boiler over simmering water.
- Spoon chocolate mixture into a paper-lined muffin tin, about 1 teaspoon per cup. Use the back of the teaspoon to gently press the chocolate up the sides of the liners. Make sure that the bottom is evenly covered. Repeat with all 12 liners, then let freeze for 10 minutes.
- Meanwhile, combine the strawberry coconut butter, maple syrup, and coconut flour, and whisk well. Spoon about 1/2 tablespoon of the mixture into the chilled chocolate cups until all the filling is evenly distributed. Use your fingers to gently flatten the filling slightly.
- Cover with about 1-1 1/2 teaspoon chocolate to coat. Place a fresh strawberry slice on top in center, then freeze about 10 minutes.
- Peel off liners gently and eat!
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.