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Coconut butter cups with strawberry chia filling. Sweet enough to satisfy a sweet tooth but with CLEAN ingredients. I feel like it’s everyone’s dream to have a treat that isn’t really a “treat.” Like how everyone always wishes pizza and doughnuts were healthy?? Yeah, I wish. A girl can dream.
These mini coconut-y cups are simple to make, but they look impressive!
Going off of basic chocolate peanut butter cups, these have three layers. Coconut butter, instead of chocolate, and strawberry chia filling instead of peanut butter. YUM.
I’ll add the disclaimer here if it isn’t clear enough, coconut butter does taste like coconut, so if you have an aversion to coconut, these aren’t the ones for you.
However, if you like coconut even just a little bit, I think you will take a liking to these Strawberry Chia Coconut Butter Cups.
Coconut is a great source of healthy fats. Not the kind of fats you need to fear! Eat up on the coconut (except for any intolerances, of course).
The homemade strawberry chia “jam” makes this dessert even more impressive. You could use a store-bought jam if you had to, but I personally think that would be too sweet.
Okay, these can be a little messy. But come on, what would a homemade recipe be if it came out perfect?!
PrintStrawberry Chia Coconut Butter Cups
MAKES 12 CUPS
Ingredients
1 cup coconut butter
6 strawberries
1 tsp honey
1/4 tsp sea salt
1 tbsp chia seeds
1/4 tsp vanilla extract
Instructions
- Line a mini muffin tray with mini unbleached parchment liners.
- If the coconut butter is firm, microwave or soften over a double boiler until it’s soft and just starting to melt.
- Fill each parchment liner with 1/2 tbsp of coconut butter. Level each off if needed. Refrigerate for 30 minutes until the coconut butter is firm.
- Dice the strawberries and add to a small pot with the honey on low heat.
- Once the strawberries start to macerate, add the chia seeds and vanilla. Stir occasionally. Once the mixture is “gelling” remove from heat.
- Fill the cups with a layer of the strawberry chia mixture and top with a layer of coconut butter, using enough so that the strawberry layer is concealed.
