5 Ingredient Paleo Mint Chocolate Coconut Butter Cups

Desserts, Food, , , , , , , , , , , Leave a comment

I recently started ordering from Thrive Market and I absolutely LOVE it.  I can get all of my paleo needs from them and save SO much money.  Almost every ingredient in this recipe is from Thrive Market.  You should totally check them out if you want to be cool like me and save money, too!

My first order from Thrive included these delicious mint chocolate coconut butter cups from Eating Evolved.  I ordered SO many because they were so good and it was such a good little dessert to eat after dinner, but then I got to thinking- why not turn my chocolate almond butter cups into mint chocolate coconut butter cups?!  It was so easy and literally only involves FIVE INGREDIENTS- the sixth is optional, but if you are a collagen freak like I am then use my discount code (COURTSPIKE10) from Further Food to get 10% off your order!

fullsizeoutput_1a1I’m very proud of this simple, yet so delicious recipe.  It was featured on Nutiva’s Instagram on Valentine’s Day which is like so cool, am I right?!  You’ll definitely want to keep these in your fridge at all times when you have that occasional (cough, everyday, cough) sweet tooth.  If you’re not into peppermint then you can omit that ingredient and they will still be awesome!  There are two different ways to make the melted chocolate so make sure you read carefully.  I’m thinking my next version of this recipe will probably be some caramel coconut butter cups……stay tuned!

 

INGREDIENTS:

2 cups Enjoy Life Foods dark chocolate chips
2 tbsp coconut oil
1/2 cup Nutiva coconut butter
1 tbsp pure maple syrup
1-2 tsp peppermint extract
1-2 scoops Further Food collagen (optional)

**If you do not have Enjoy Life Foods chocolate chips then you can sub 1 cup cacao powder with 1 cup coconut oil**

DIRECTIONS:

  1. Melt coconut oil and chocolate chips (or cacao and coconut oil) in a small pot over low-medium heat and stir frequently.  Remove from heat when melted and stir in the peppermint extract and collagen, if using.
  2. Place parchment cupcake liners in muffin tin and add 1 tablespoon of the melted chocolate to each cupcake liner.
  3. Make sure that you tilt the chocolate around in the cupcake liners to get all the way up the sides of the liner.
  4. Place the muffin tin in the freezer for 10-15 minutes or until the chocolate hardens.
  5. Place the coconut butter in a microwave safe bowl and melt in 10 second intervals, stirring after each interval.  You should not exceed 30 seconds.
  6. Add the maple syrup to the melted coconut butter and mix well.
  7. Remove the muffin tin from the freezer and add about 1 teaspoon of the coconut butter mixture to the top of each hardened chocolate bottom and press down to make flat.
  8. Begin to add 1 tablespoon of the remaining melted chocolate on top of each coconut butter cup.  Keep adding a little more to each cup until all of the is gone and the coconut butter is completely covered- I mean who doesn’t want extra chocolate?!
  9. Place in the freezer for 10-15 minutes or until hardened.
  10. Remove from freezer and ENJOY!
  11. Keep any leftovers in the refrigerator.

*This recipe can make 12 large cups or 24 small cups*

Leave a comment