Imagine biting into a luxurious chocolate cup that perfectly balances rich dark chocolate, creamy almond butter, and the irresistible crunch of toasted coconut. These Toasted Coconut Butter Cups are not just a dessert; they're a gourmet experience that will transport your taste buds to a tropical paradise of flavor. Whether you're a chocolate lover, a coconut enthusiast, or simply someone who appreciates extraordinary treats, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Dessert
Serves: 12 cups
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup shredded coconut
- 1/4 cup coconut oil
- 1/4 cup almond butter
Instructions
- Begin by gathering all your ingredients: 1 cup of dark chocolate chips, 1/2 cup of shredded coconut, 1/4 cup of coconut oil, and 1/4 cup of almond butter. Make sure to measure them accurately for the best results.
- Preheat your oven to 350°F (175°C). This will be used for toasting the shredded coconut, enhancing its flavor and texture.
- Spread the shredded coconut evenly on a baking sheet lined with parchment paper. Place it in the preheated oven and toast for about 5-7 minutes, or until it turns golden brown. Keep a close eye on it to prevent burning. Once toasted, remove it from the oven and let it cool.
- While the coconut is cooling, prepare the chocolate layer. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until the mixture is completely melted and smooth.
- Once melted, take a standard muffin tin and line it with paper cupcake liners. Pour a small amount of the melted chocolate mixture into the bottom of each liner, just enough to cover the bottom. Use a spoon or a small spatula to spread it evenly.
- Place the muffin tin in the refrigerator for about 5 minutes to allow the chocolate to set slightly.
- While the chocolate is setting, mix the almond butter with the toasted coconut in a bowl until well combined. This will be your filling for the cups.
- After the chocolate has set, remove the muffin tin from the refrigerator. Spoon a generous amount of the almond butter and toasted coconut mixture into each chocolate-lined cup, filling them about three-quarters full.
- Finally, pour the remaining melted chocolate over the almond butter and coconut filling in each cup, ensuring that it covers the filling completely. Use a spatula to smooth the tops if necessary.
- Return the muffin tin to the refrigerator and allow the cups to set completely for about 10 minutes, or until the chocolate is firm.
- Once set, carefully remove the cups from the muffin tin and peel off the paper liners. Your Toasted Coconut Butter Cups are now ready to be enjoyed!
- Store any leftovers in an airtight container in the refrigerator for up to a week. Enjoy your delicious homemade dessert!
Tips
- Use high-quality dark chocolate chips for the best flavor and smooth texture.
- Watch the coconut carefully while toasting - it can burn quickly! Golden brown is the perfect color.
- Ensure your coconut oil is fully melted and combined with chocolate for a smooth consistency.
- Use room temperature almond butter for easier mixing with toasted coconut.
- For a more uniform look, use a small offset spatula to smooth the chocolate layers.
- If you want a firmer cup, freeze instead of refrigerate for faster setting.
- Experiment with different nut butters like cashew or peanut butter for variety.
- Line your muffin tin with high-quality, non-stick cupcake liners for easy removal.
- Store in an airtight container in the refrigerator to maintain the perfect texture.
- For a gourmet touch, sprinkle a little sea salt on top before the final chocolate layer sets.
Nutrition Facts
Calories: 157kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
