If you haven’t noticed by now, but I have a serious sweet tooth and it usually involves dark chocolate! Just like I think about the rest of my food – I like to make sure my sweets are nutrient dense + made from the best ingredients, which is why I usually opt to make healthier versions at home rather than relying on store bought “healthy” products. One of my all time favorite desserts because it’s easy + fast is the dark chocolate butter cup. The reason I say “butter” is because you can use all types of filling in your butter cups, including but not limited to:
My personal favorites as of late are tahini + coconut butter, but they are all AMAZING! You can also add additional ingredients like shredded coconut, sea salt, or chia seeds to top them off for even more nutrients. However, you do need some simple molds to make this easy on yourself:
Mold Options:
- If You Care Mini Baking Cups
- These are perfect for mini butter cups if you don’t want to invest in molds. Plus, you can always use them for presentation purposes for chocolate truffles or energy balls as well as baking mini cupcakes!
- If You Care Large Baking Cups
- If you want those original size Reese’s butter cups, then you would want to go with these large baking cups. Note: You will only need to fill 1/3 of the cupcake mold or you will have a really massive butter cup!
- Freshware Chocolate Molds
- These molds are inexpensive + make it super easy to keep the butter cups level in the freezer!
Now for the recipe…
- 1 cup vegan dark chocolate chips or 1 dark chocolate bar
- 1 tbsp coconut oil
- 7-10 tsp nut/seed/coconut butter (Don't need to measure out as you can scoop out of the jar but just make sure you have enough left!)
- Optional Toppings: Unsweetened shredded coconut, chia seeds, sea salt, etc.
- In a microwave safe measuring cup or bowl, add chocolate + coconut oil and put in the microwave for 2 minutes. Make sure to stop the microwave every 40 seconds to stir and make sure chocolate doesn't burn. (Note: If you are doing a double batch, only heat 1 cup of chocolate at a time as I have noticed it tends to burn with more than that.)
- Pour ⅓ of the chocolate molds with melted chocolate.
- Add ½ tsp of butter for mini cups or 1-1½ tsp of butter for large cups. I like to push down the butter slightly to make sure some of it is submerged.
- Fill the remainder of the mold with melted chocolate but making sure not to overfill the mold! Top off with toppings or leave plain.
- Place in the freezer on a level surface or plate and freeze cups for at least 20-30 minutes. Serve immediately after taking out of the freezer as the coconut oil makes the dark chocolate melt more quickly. Keeps in the freezer for up to a month or so but most likely won't last that long b/c they're so delicious!
I wish you happy + healthy eating with these butter cups! If you want to learn more about my programs + how I teach clients to think about food as a way to fuel, nourish + heal the body rather than satisfying a craving – click here for a complimentary health consultation!
With Health + Happiness Always,
Jax
