Coconut Butter Cups with Chocolate-Almond Filling are a simple and healthy gluten-free and vegan treat. Tastes like an Almond Joy! No oven required!
As much as I am not a candy eater, this time of year makes it extremely hard to pass up those fun-sized treats that seem to be filling office candy bowls everywhere. Feeling I needed a healthier alternative stat, I created a riff on my favorite strawberry coconut butter cups.
Using unsweetened shredded coconut you can easily whip up your own coconut butter, saving you from the expensive store-bought jars. Almond butter, bittersweet chocolate, and maple syrup combine to make the sweet and salty center. Think an inside-out Almond Joy.
If you’ve never made your own coconut butter before, I think it is important to note that some batches take longer to process into butter than others. I always use the same brand of unsweetened coconut and some have come together quickly, while others need to stay in the food processor longer.
And while not necessary, the chocolate drizzle makes for an even more delicious treat. If you get creative with the chocolate drizzle, these little coconut butter cups can easily be turned into ghosts or mummies for an extra Halloween-y sweet.
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
Coconut Butter Cups with Chocolate-Almond Filling Recipe
Ingredients
Chocolate-Almond Filling
- ½ cup unsalted almond butter
- 2 ounces bittersweet baking chocolate melted
- 1/2 teaspoon salt
- 3 tablespoons maple syrup
- ½ teaspoon pure vanilla extract
Coconut Butter Cups
- 2⅔ cups unsweetened shredded coconut NOT flaked - I use Let's Do Organic brand
- 2 tablespoons coconut oil melted
- 1 teaspoon pure vanilla extract
Chocolate Drizzle
- 2 ounces bittersweet chocolate melted
Instructions
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Line a mini muffin tray with 16 liners.
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For Filling: In a medium bowl, combine almond butter, melted baking chocolate,* salt, maple syrup, and vanilla extract. Set aside.
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For Coconut Butter Cups: In a food processor, add the shredded coconut and process until smooth, stopping occasionally to wipe down sides of bowl with spatula (about 3-5 minutes). This may take longer than 5 minutes, just stop periodically and stir with spatula. Once the coconut becomes a smooth butter consistency (it doesn't have to be extremely smooth), add melted coconut oil and vanilla extract and process once again until coconut oil and vanilla are combined.
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To Assemble: Scoop one teaspoon of the coconut butter mixture into the bottom of each muffin cup. Gently shake the muffin tray to allow the mixture to settle evenly in cups. Scoop one teaspoon of the chocolate-almond filling and roll, then flatten into a disc with your fingers. Gently place on top of coconut butter mixture in cup. Repeat until all cups have filling. Finally, place another teaspoon of the remaining coconut butter mixture on top of filling, smoothing with the back of the teaspoon if necessary. If there is extra coconut butter left, use it to top off the cups.
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Once complete, give the muffin tray a gentle shake once more. Place muffin tray in the freezer for 15-20 minutes to set.
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If making chocolate drizzle, place melted chocolate in a plastic baggie, twist the bag so that chocolate fills one corner, and cut the very tip so that you may decorate with it.
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Store in the fridge in an airtight container if not serving immediately.
Recipe Notes
Adapted from my Strawberry Coconut Butter Cups with Chocolate-Almond Filling.
Well I must say, this sounds a heck of a lot more compelling than the tootsie rolls I might otherwise find myself drawn to in my son’s Halloween bag :O gorgeous recipe Tessa and your video clips are fun and informative (always enjoy seeing the graduation of layers). What I find with coconut butter is a little goes a long way in terms of satisfying and here you’ve complemented with so many other favorites. Luxurious and delicious! Happy Haunts :)
Tootsie rolls have a way of drawing you in! I know from experience. ;) So glad you liked the video – I’m been having fun trying my hand at them. You are so right, a little does go a long way. Happy to report they are great for breakfast on the go too. Haha. Thank you so much, Kelly! xoxo
Ohh I love these little cups (and that GIF!)! Can I come to your house for trick or treating?! xo
I would have loved to have you over for trick or treating! And drinks on the roof! :)
Inside out almond joys are something I can definitely get behind! And love the tip on making your own coconut butter, that stuff is like $17 a jar!
Haha, me too! Seriously, it is so expensive and making your own is so easy. xoxo
Wow these cup cakes too adorable, also good color. I just love these cake.
These look fantastic! It doesn’t get much better than chocolate+coconut. Thanks for the recipe :)
I totally agree. I could have that combo everyday. :) Thanks, Rachel!
OMG.. all the candy. It is junk, Tessa! I can’t believe my parents let me eat that stuff?! So I love your healthier treats! Hooray, treats for all! I’ve never made coconut butter, but have seen it done on youtube. :D I use lets do organic too.. (have you tried their ice cream cones?) I love that brand! The chocolate drizzle is a must! Thank you for this tasty treat, Tessa!
I know! So many ingredients we can’t pronounce. Lol. I didn’t know let’s do organic made ice cream cones! Are they gluten-free?! Oh yes, always the chocolate drizzle. :) xoxo
so creative, so pretty! and i love coconut butter…. i can’t believe i haven’t tried making my own yet. putting that on the list! xo
Thank you! Oh yes, you must try making your own! I think you would love it. xoxo
Wow! These are stunning ♥
Thanks so much, Summer! :)
Oooh, I love making my own coconut butter, I don’t know why I’ve never thought to make cups out of it! Super cute little video too ;) I’ll be making these soon and heading over to check out the strawberry version! Thanks!!
It certainly is a fun way to get your coconut butter fix! ;) Thanks so much for your kind words, Deryn!