• Danielle Zipp

Chocolate Coconut Nut Butter Cups

Updated: Jun 30, 2020

When I first stumbled upon the 21-Day Sugar Detox, I decided to do it on one condition: I had to fit in chocolate somehow! These little cups were the ultimate solution. Sometimes as we move along our health journey, it can feel like we've given up SO MUCH in the name of our health. Alcohol, sugar, bread, coffee, cheese, dried mango, peanut butter ect. And it can feel so overehemling and frustrating. It's hard to "have fun" when you feel so restricted. Enter these not-sweet-treats / fat bombs! Totally satisfying & naturally sweet - they will bust any chocolate craving or sugar craving. All you need is a silicone mini-muffin mat, coconut butter, your favourite nut butter, and some cocoa powder.

These are the ultimate freezer treat and are so satisfying. I love to keep these on hand (even when I'm not doing the 21DSD) for when the evening chocolate craving hits.

For more info about the 21-Day Sugar Detox and to join my next online group, check out this page.


Chocolate Coconut Nut Butter Cups

(makes 12 mini cups)

For the white layer:

1/4 cup coconut butter melted (aka. coconut manna)

2 tbsp. Collagen peptides (I like Organika brand)

Splash vanilla

Your favourite nut butter (almond, peanut, cashew, mixed nut or sunflower seed butter work great!) For the cups pictured here I used sunflower seed butter.

For the chocolate layer:

1/4 cup coconut butter, melted

1 big tbsp. Cocoa powder

Cacao nibs & pinch sea salt or pink Himalayan salt for garnish


  1. Place your silicone mini muffin mat on a small cookie sheet for easy transport in and out of the fridge. If you do not have a silicone mat, use a standard mini-muffin pan and paper liners.

  2. Place 1/4 cup of coconut butter in a small bowl. Microwave for 15 second increments until smooth and melted. Then add the collagen and vanilla. Stir until combined and smooth.

  3. Using a teaspoon, evenly distribute the white layer between your 12 mini cups.

  4. Optional step: if you want clean/crisp layers in your cups, place the cups in the fridge for 10 minutes to set before continuing. This step is not necessary (I almost never do it).

  5. Next, use a small spoon to add a small blob of your favourite nut butter to each cup - about 1/4 tsp to 1/2 tsp per cup.

  6. In the same small bowl from step 2, add the remaining 1/4 cup of coconut butter and microwave for 15 second increments until smooth and melted. Then mix in the cocoa powder. Use a small spoon to evenly distribute the chocolate later between the 12 cups.

  7. Garnish with a small pinch of cacao nibs and salt.

  8. Set the muffin tray in the fridge or freezer for 30 minutes to set. Store in an air-tight container in the fridge or freezer. Cups will keep for 1 month in the freezer (although they usually don't last a week for me!).

  9. Enjoy these cups cold as they will melt at room temperature.

Love this recipe? Want to see more like this? Head on over to my Instagram page, leave me a comment and let me know your thoughts! When you make this recipe, be sure to tag me @eat.nourish.love so I can see your creations!



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