Creamy Peppermint Coconut Cups

Prep Time 25 min Total Time 0:25 Yields 24



  1. Heat chocolate over the stove or using your desired method.
  2. In your high-speed blender, blend coconut and oil until the mixture becomes soft and butter-like texture. This will take a number of minutes. Keep going! Be patient- this make take anywhere from 7-15 minutes depending on your blender. The longer you blend the creamier it will be. Add additional coconut oil if mixture is extremely dry, although 1 tablespoon *should* be plenty.
  3. Add in the maple syrup and extract of choice.
  4. Spoon in a small spoonful of chocolate into your mini baking cups.
  5. Roll coconut mixture into a 1/2-1 inch ball and drop in the center of the cup- continue until all cups have coconut inside.
  6. Spoon in remaining chocolate to cover the coconut in the cups.
  7. Optional: Sprinkle with sea salt and/or top with an almond.
  8. Store in the refrigerator or freezer!

Recipe Notes

  • This makes about 1 cup of the coconut butter mixture, likely more than you'll use for your cups. 
  • For keto, use very very dark chocolate and omit the sugar or use stevia.
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