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Cherry Filled Chocolate Coconut Butter Cups

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  • Author: Sophia
  • Total Time: 55 minutes
  • Yield: 12 mini cups
  • Diet: Vegan

Description

These Cherry Filled Chocolate Coconut Butter Cups feature rich dark chocolate shells, creamy coconut butter filling, and a sweet-tart cherry center. Finished with shredded coconut, these bite-sized treats are perfect for dessert platters, celebrations, and homemade gifts.

Ingredients

1 1/2 cups dark chocolate chips

1 tablespoon coconut oil

1/2 cup coconut butter

2 tablespoons maple syrup

1/2 teaspoon vanilla extract

Pinch of sea salt

1/2 cup pitted cherries, finely chopped

1 tablespoon cherry preserves

1 teaspoon lemon juice

2 tablespoons shredded coconut, for topping

Instructions

  1. Line a 12-cup mini muffin pan with paper liners to make the chocolate cups easy to remove once set.
  2. Combine the dark chocolate chips and coconut oil in a microwave-safe bowl or double boiler. Melt gently, stirring frequently until smooth and glossy. If using a microwave, heat in short intervals to prevent burning.
  3. Spoon a thin layer of melted chocolate into the bottom of each paper liner. Use the back of a small spoon to spread chocolate up the sides, forming small chocolate shells. Refrigerate for approximately 10 minutes until firm.
  4. While the chocolate shells chill, combine the coconut butter, maple syrup, vanilla extract, and sea salt in a small bowl. Stir until smooth and creamy. Warm the coconut butter slightly if it is too firm to mix easily.
  5. In a separate bowl, combine the finely chopped cherries, cherry preserves, and lemon juice. Stir gently until the cherries are evenly coated.
  6. Remove the hardened chocolate shells from the refrigerator. Spoon a small amount of coconut butter filling into each shell, leaving room for the cherry center and chocolate topping.
  7. Add a small spoonful of the cherry mixture to the center of each cup. Cover the cherries with another thin layer of coconut butter filling.
  8. Pour the remaining melted chocolate over each filled cup, ensuring the coconut and cherry centers are completely sealed. Gently reheat the chocolate if it has become too thick to pour.
  9. Immediately sprinkle shredded coconut over the tops before the chocolate sets.
  10. Refrigerate for approximately 20 minutes, or until the chocolate cups are completely firm. Carefully remove the paper liners and serve chilled, or let stand at room temperature for 5–10 minutes for a slightly softer filling.

Notes

Chocolate quality: Use good-quality dark chocolate chips for a rich flavor and smooth chocolate shell.

Frozen cherries: Substitute thawed frozen cherries for fresh cherries. Drain thoroughly and remove excess moisture before chopping.

White chocolate variation: Replace dark chocolate with white chocolate for a sweeter, creamier version.

Almond variation: Add a small amount of almond butter to the coconut filling for a nutty flavor.

Raspberry variation: Replace the cherries with finely chopped raspberries and use raspberry preserves instead of cherry preserves.

Extra coconut: Mix additional shredded coconut into the filling or sprinkle toasted coconut over the tops.

Sea salt variation: Finish the cups with a few flakes of sea salt to enhance the chocolate flavor.

Vegan option: Choose dairy-free dark chocolate chips without animal-derived ingredients to keep the recipe vegan.

Coconut butter substitutes: Thick cashew butter or almond butter can replace coconut butter, although the flavor and texture will change.

Prevent cracking: Make sure the chocolate shells are evenly coated and sufficiently thick. Allow them to set completely before carefully removing the liners.

Alternative molds: Use small silicone candy molds or sturdy mini cupcake liners on a flat tray if a mini muffin pan is unavailable.

Refrigerator storage: Store in an airtight container in the refrigerator for up to 4–5 days. Separate stacked layers with parchment paper.

Freezer storage: Freeze in a single layer until firm, then transfer to a freezer-safe container or bag. Enjoy within 1–2 months for the best quality. Thaw in the refrigerator before serving.

Make ahead: Prepare the cups 1–2 days before serving and keep refrigerated.

Serving suggestion: Remove from the refrigerator 5–10 minutes before serving to soften the coconut filling slightly. Do not reheat, as the chocolate shells may melt.

Nutrition information is estimated per mini chocolate cup and may vary depending on ingredient brands and portion sizes.

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No Bake, Melting, Chilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cup
  • Calories: 190 kcal
  • Sugar: 13 g
  • Sodium: 18 mg
  • Fat: 14 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 19 g
  • Fiber: 3 g
  • Protein: 2 g
  • Cholesterol: 0 mg

Find it online: https://cookingwithblog.com/cherry-filled-chocolate-coconut-butter-cups/