These Blueberry Coconut Cups are my favorite twist on the original Chocolate Coconut Butter Cups even surpassing these Matcha Coconut Cups. The blueberries make these light and refreshing and add a nice balance to the deep chocolate layers. I used fresh blueberries as they are superabundant in these glorious warm summer months but feel free to sub for frozen. Plus, since it’s usually too hot to turn on the oven these August days, they are a great no-bake treat!
I made these with a couple drops of liquid stevia from NuNaturals but you favorite sweetener will do. Maple syrup, chicory root fiber, or Lakanto are all good options. These are paleo friendly, gluten/grain/dairy free, nut free and of course, delicious! You can make mega cups by splitting the ingredients into only two cups or if you want a more traditional ratio, make 4 cups.
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Blueberry Coconut Cups
sugar free option, paleo friendly, dairy free, keto, raw
These Blueberry Coconut Cups are the perfect summery no-bake treat! The addition of the berries make these refreshing but satisfying. Plus add a nice tart twist to the creamy coconut butter and rich chocolate. They only take a few minutes to assemble and have only good for you ingredients. I would not hesitate to have these for breakfast. The recipe makes 2 or 4 coconut cups depending on how thick you want them!
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Ingredients
Chocolate Layer
- 4 tbsp coconut oil melted and cooled
- 5 tbsp cacao powder
- 15 drops stevia (or 1/2 tbsp chicory root fiber or 1 tbsp maple/honey syrup)
Blueberry Coconut Filling
- 3 tbsp coconut butter melted and cooled
- 1/2 cup blueberries
- 15 drops stevia ( or 1 tbsp chicory root fiber, maple/honey)
- 1 tbsp collagen (optional)
- dash of sea salt
Instructions
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Line 4 muffin tin cups with muffin liners (or 2 if you want mega cups).
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In a small bowl mix the chocolate layer ingredients together, adding more maple/honey/other liquid sweetener to your liking.
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Distribute half of the chocolate mixture evenly into the 2-4 liners, place muffin tin in the freezer.
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Meanwhile make the blueberry coconut filling by blending the blueberries (or, if you're not in the mood to dirty an appliance you can mash the blueberries with a fork or muddler) and mix with remaining filling ingredients.
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Evenly distribute the filling over the bottom chocolate layer and place back in the freezer for a few minutes to allow the coconut butter to firm.
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Finally, pour the reserved chocolate mixture and evenly distribute over the blueberry filling and then place back into the freezer! Once the cups are set, move into an airtight container.
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Let defrost a few minutes before eating!
Recipe Notes
This recipe is super adaptable to any sweetener you like, just start slow using a little, tasting, and adding more until you reach desired sweetness.
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