Coconut Butter Cups

• Vegetarian
• Gluten free

• Condiments

  • 1/2 cup Coconut butter

• Baking & Spices

  • 1/4 cup Coconut flour
  • 1/2 cup Icing sugar
  • 1 cup Semi-sweet chocolate chips

• Oils & Vinegars

  • 1 tsp Coconut oil

• Dairy

  • 3 tbsp Vegan margarine/butter

Found on thevietvegan.com

Description

Ingredients

• 1 tsp coconut oil
• 1 cup semi-sweet chocolate chips (I used Presidents Choice)
• 3 tbsp vegan margarine/butter (I used Vegan Becel)
• 1/2 cup coconut butter
• 1/2 cup icing sugar
• 1/4 cup coconut flour

Directions

• At 30 second intervals, melt chocolate chips with coconut oil. Stir until smooth. Youll only have to do this for about a minute.
• Spoon chocolate into silicone or paper cupcake liners (paper is fine, but silicone is so much easier to peel when youre done). I used about 1 tsp per cup, maybe a titch more. Use the back of a spoon to gently press the chocolate up the sides of the liners. Ensure that the bottom is even. Repeat with all 12 liners, then let set in the freezer.
• Meanwhile, combine coconut butter, icing sugar, coconut flour, and butter to make the filling. Spoon about 2 tsp of the mixture into the chilled chocolate cups until all the filling is evenly distributed. Use your fingers or the back of a spoon to press the filling down evenly. Coat with about 1/2 tsp of chocolate (youll use the remaining melted chocolate) and set in the freezer for about 10 minutes.
• Once set, pop them out of the cupcake liners and enjoy!