chocolate peanut butter coconut buttercups

Screen Shot 2015-11-27 at 11.39.00 PMButtercups! Doesn’t that sound so cute?

I used to detest detest detest coconut everything, but my tastebuds have definitely changed. I adapted this from Oh She Glows, and in the process, I negated the nut-free and vegan parts of it. But I’m not sorry at all, because these adorable three-layered buttercups combine my favorite flavors! I’ve never tried sunflower butter, and quite honestly am a little scared to. Someday. And honey is what I had in my kitchen. If you want a vegan and nut-free option, hop over to the original recipe! All of the recipes over there that I’ve tried are AMAZING.

Chocolate PB Coconut Buttercups

Bottom Layer:
3 tablespoons melted coconut butter*

Middle Layer:
1/4 cup natural peanut butter
1 tablespoon + 1 teaspoon honey
1 tablespoons extra-virgin coconut oil, melted
1/2 teaspoon vanilla, optional
pinch of salt – if the peanut butter was unsalted

Top Layer:
1/4 cup extra-virgin coconut oil, melted
1/4 cup unsweetened cocoa powder
1 1/2 tablespoons honey
pinch of salt
2 1/2-3 tablespoons unsweetened large flake coconut


If necessary, melt the coconut butter over the lowest heat in a saucepan until liquid.

Set out 8 mini cupcake liners or silicone molds. Spoon a scant teaspoon of melted coconut butter into each mini cup and spread out evenly. Place in the freezer.

Prepare the middle layer: In a small bowl, combine all the ingredients and stir until smooth. Add a scant tablespoon of filling on top of each coconut butter layer. Smooth out and place in the freezer.

Prepare the top layer: Melt the coconut oil (I use the microwave). Remove from heat and whisk in the cocoa powder, honey, and salt until smooth. Add a tablespoon of chocolate on top of each cup. Top with a teaspoon of large flake coconut and gently press down.

Freeze for about 25 minutes until solid. Allow to sit at room temperature for 5 minutes before enjoying. Store leftovers in the fridge, or for longer storage, the freezer.

*To make homemade coconut butter: process 3-4 cups of unsweetened shredded coconut in a heavy-duty food processor for 7-10 minutes, until smooth and liquid. Make sure the coconut you are using isn’t stale or it won’t turn into butter. Leftovers will keep in the fridge in an air tight container for at least a month, but often much longer. You can also use store-bought coconut butter.

Recipe adapted from Oh She Glows! See original post for pictures showing how to make homemade coconut butter, too.

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