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Coconut Buttercups

Brittany Carlson

I was inspired to make these because so many of my clients have been asking for healthy candy recipes for the holidays. These buttercups are fat bombs! Loaded with healthy fat to keep you satiated between meals. They are delicious and satisfying without any refined sugar to spike your blood sugar and trigger a carb binge. In fact, they actually are blood sugar balancing. These buttercups are loaded with MCT oils (coconut oil and coconut butter) which are easily digested-- after going through the liver for processing, MCT's are immediately converted to fuel. It is almost impossible to store MCT's as body fat. Enjoy these as a snack that will also satisfy your sweet tooth. Trade your dark chocolate in for these!


Chocolate Top and Base

⅔ cup organic cacao powder
½ cup maple syrup
⅓ cup organic coconut oil

Coconut Butter Filling
1/2 tablespoon coconut oil (for heating and coating the pan)
1/4 cup coconut butter (you may need to put your coconut oil in the oven to melt ahead of time. I put mine on high broil for a few minutes so I could get the butter out of the jar!) 
1.5 tbsp maple syrup
pinch of sea salt


Step 1: For the chocolate bottom and top
Melt coconut oil gently and remove heat. Stir in maple syrup and cacao. Mix well. Take 12 mini-cupcake liners and insert them into your mini cupcake tray (you might have leftovers). Add 1/2 tablespoon of chocolate to each tin. Press the chocolate down with your fingers so it coats the bottom of the liner evenly. Put in the freezer while you make the filling. 

Step 2: Coconut butter filling
On low to medium heat, gently melt 1/2 tablespoon of coconut oil, coating the entire saucepan. Add coconut butter, melting gently on low heat. Remove from heat once melted and add maple syrup. You should have a thick paste. Add a 1/2 teaspoon of coconut filling onto the base of your buttercup. Press down on coconut butter with your fingers. Put in freezer for 10 minutes. 

Step 3: Topping
Lastly, put 1/2 tablespoon of the chocolate on each layer of coconut butter. Press the chocolate down with your fingers like you did in the first two steps. Sprinkle with large sea salt crystals. Freeze for 20 minutes. 

I recommend keeping these buttercups refrigerated to avoid melting. Coconut oil melts easily.