Chocolate Butter Cups



Cook time: 15-30 seconds

Prep Time: 10-15 minutes each layer

Total: 20-30 minutes

Serves: 20-24 Nut Butter Cups


Ingredients for Chocolate Butter Cups



  • 1 Cup pf 80-100% Cocoa or Raw Cacao Powder

  • ⅔ Cup of Agave Nectar

  • ⅔ Cup of Melted Coconut Oil


Ingredients for nut butter filling

  • 1 cup of Nut Butter

  • 1.5 tablespoons of agave nectar/maple syrup

  • 1 tablespoon of coconut flour for thickening

  • pinch of salt


  • Small Food Processor or Blender

  • Measuring Cups/Spoons

  • Mini Paper or Silicone Candy Cups


Instruction for Layer 1

  1. Mix the chocolate powder, Agave Nectar and melted coconut oil into a small food processor or single-serving blender and blend for 30 seconds

  2. Layout your candy cups on a cookie sheet sized to fit in the freezer

  3. Pour 1 tsp. of chocolate into each cup

  4. Place layer 1 into the freezer for 10-15 mins until a solid texture is achieved

Instruction for nut butter filling

  1. Whilst layer 1 is hardening make the filling.

  2. Put all filling ingredients into a bowl and mix thoroughly with your hands

Instruction for layer 2

  1. Remove layer 1 from the freezer

  2. Place 1 tsp. of nut butter into each cup

  3. pour the chocolate into each cup until the nut butter is fully covered, about 1/2 tsp. each

  4. Place layer 2 into the freezer for 10-15 mins until a solid.



Store in a sealed bag or container inside the freezer for weeks

Chef Tips

  1. Melt the coconut oil and let sit to cool down, you want it melted but not hot, this will cause an inconsistent mix of ingredients.  

  2. Cocoa Powder vs Cacao Powder: Cocoa is heated and Cacao is "raw"