This past weekend I went on a baking bender. I whipped up a batch of Lexi’s Chocolate Chip Coconut Macaroons, some of Taylor’s Paleo Reeses Eggs, and biscuits for Easter dinner. Not to mention we cooked a delicious Easter brunch and dinner. Needless to say, the kitchen was a disaster. So naturally, once all of the dishes were washed and put away, I had to try just one more recipe (because I hadn’t had enough chocolate already, right?). So I put on my apron and started melting my chocolate with one goal in mind, coconut butter cups!
I had been hearing great things about Nikki’s Coconut Butter for a while, so a few weeks ago I gave into temptation and ordered not one, but two jars (Chocolate Hazelnut Brownie and Vanilla Cake Batter) and I had been itching to put them to the test. I have to say, they are delicious, not only in this recipe but in a spoon, right from the jar as well!
- 1/4 cup Nikki's Coconut Butter (or other nut/seed butter)
- 1 cup Enjoy Life chocolate chips (or carob chips)
- 1 1/4 tbsp coconut oil
- Place 6 cupcake liners on a baking sheet
- Melt chocolate chips and 1 tbsp coconut oil, mix together (melt in the microwave using 30 second increments and stirring until completely melted, or on the stove over low heat)
- Fill each cupcake liner with a base of chocolate mixture
- Place baking sheet in the freezer for 5 minutes
- While the chocolate is setting, melt coconut butter and 1/4 tbsp coconut oil, mix together until smooth
- Take the baking sheet out of the freezer and add a teaspoon (or more if you prefer) of Nikki's Coconut Butter on top of the frozen chocolate
- Cover with remaining chocolate mixture
- Place baking sheet in the refrigerator to set completely before serving
- (Store in refrigerator)