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Chocolate Pecan Coconut Butter Cups
Try these chocolate pecan coconut butter cups this holiday season! Easy to make, simple yet decadent, this vegan gluten free dessert is dairy free, allergy friendly and paleo!
Melt the chocolate chips and coconut oil together, for 30 second increments. About 1 to 1 1/2 minutes.
Add the chocolate protein powder to the chocolate chips and coconut oil. Stir well until combined. Add 1 scoop then add as much as you need to get the texture you prefer. It should still be runny, not thick. If it gets too thick, you will need to add more coconut oil.
Add 1/2 tbs. to the bottom of each muffin liner (silicone). I used 8 silicone liners.
Place liners in the freezer for 5 minutes.
Pecan Coconut Butter
In a large food processor, add the pecans and coconut flakes. Let run for 2-3 minutes. Add coconut oil to help the butter along. Soon it will change from a thick sandy texture to a smooth butter (take about 6 minutes total). It may take a bit longer depending on how old and how powerful your food processor is.
Add 1 tbs. of pecan coconut butter to the frozen chocolate that was put into the freezer. As soon as you fill all of the silicone liners with pecan coconut butter, freeze again for 5 minutes.
After 5 minutes, add 1/2 to 1 tbs. chocolate on top of the pecan coconut butter. Freeze 10-20 minutes for best results.
Keep cold or in the freezer, as the coconut oil tends to become very soft at room temperature.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
351
Fat
31
g
Carbohydrates
15
g
Fiber
5
g
Sugar
9
g
Protein
5
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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