Creamy Peppermint Coconut Cups (Keto-Friendly)
- Prep Time: 00:25
- Cook Time: 00:02
- Total Time: 00:37
- Yield: 12 1x
- Category: Dessert
- Diet: Gluten Free
Ingredients
For Coconut Butter:
- 2 cups unsweetened shredded coconut
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1/2 teaspoon peppermint extract (optional)
For Chocolate Cups:
- 1–1/2 cups (about 10 ounces) dark chocolate chips (72% or higher)
- 2 teaspoons coconut oil
Instructions
- Place unsweetened coconut and coconut oil in the basin of a high-speed blender. Blend together, until smooth and creamy, scraping down the basin as needed. This can take anywhere from 7-15 minutes. If your blender is getting too hot at any point, shut it off and let it rest for 30 seconds or more. Once it has reached a smooth texture, blend in maple syrup and extract. Transfer to a bowl and let it cool for 10 minutes.
- Place parchment paper or silicone muffin liners in a 12 cup muffin tin and set aside.
- Melt chocolate using a double-boiler method: Bring a small saucepan of water to a boil with a heatproof bowl over the top. Add the chocolate and the coconut oil to the bowl and slowly stir together the chocolate, as it melts. Alternatively, you could melt the chocolate in the microwave at 20-second intervals, whisking in between until it’s fully melted.
- Place 2 teaspoons of chocolate into each of the molds with a spoon and gently push the chocolate 1/3 of the way up the sides of the parchment paper. Place in the freezer to harden for 10 minutes.
- Roll coconut butter it into 1″ balls and then flatten to a disk shape.
- Remove chocolate cups from the freezer and drop in coconut butter disks in the center of the chocolate.
- Top the coconut with melted chocolate and let sit for a few minutes before sprinkle with coarse sea salt.
- Store in the refrigerator for 1 week or in the freezer for 3 months.
Notes
Troubleshooting coconut butter: Be patient, this make take anywhere from 7-15 minutes depending on your blender. The longer you blend the creamier it will be. If it is too dry, add additional coconut oil if , although 1 tablespoon should be plenty. If your machine is extremely hot, you can take a break while making this.
This makes a lot of coconut butter, likely more than you’ll use for your cups
If you didn’t want to make the coconut butter, you can also buy it already made in most stores now. It’s likely labeled as Coconut Manna.
Alternatively you can make this into mini cups, and make 24.
To make these keto, make sure to use a keto-friendly chocolate, such as Lily’s. And either omit the added maple syrup OR use a keto-friendly sweetener to lightly sweeten these.
For paleo, be sure to use a paleo-friendly chocolate!
Find it online: https://lexiscleankitchen.com/creamy-peppermint-coconut-cups/