Minty Mocha Coconut Butter CupsSkip to Recipe
Minty Mocha Coconut Butter Cups are the chocolate cups of your dreams – chocolatey, buttery, and so easy to make. With temperatures warming up, these are a refreshing treat. A quick process with minimal ingredients, these mint chocolate cups are simple enough for your kids to help!
If you have been reading my recipes lately you know I’ve been obsessed with herbal coffee everything. I love the taste of coffee, but am sensitive to caffeine. I found an amazing herbal coffee that tastes absolutely divine. RASA coffee offers an herbal blend that incorporates organic coffee.
These chocolate cups with coconut butter and mint are reason number one million why I love making dessert cups! They are so incredibly speedy to make and use minimal and simple ingredients.
Coconut butter chocolate cups are good on their own, but when you add in herbal or real coffee – game over! Mint, coffee, and chocolate are such an abundant flavor combination. This tasty minty mocha recipe has an adaptogenic boost too, it really can’t get much better than that!
Chocolate cups are perfect to make with your kiddos, or yourself, at any time. All you need is a muffin pan, parchment paper molds, coconut butter, and chocolate goodness. If you’ve been looking for a delicious coconut butter recipe, this is it!
Chocolate chips: I personally prefer really dark chocolate, but use what you have on hand or easily available to you. Pick your favorite, it is your treat after all!
Coconut butter: Has been said to aid in weight loss, boost immunity, and contains iron and fiber.
RASA cacao blend: A chocolatey brew with adaptogens, perfect to aid these chocolate cups in taste and health benefits.
Peppermint extract: A natural extract gives the best minty mocha flavor. If you prefer to use mint oil, that will work as a substitute.
Spirulina: This is an optional ingredient that makes the filling green – and adds health benefits!
Vanilla bean powder or vanilla extract: Whichever you prefer to use, both will work perfectly in this recipe for that earthy vanilla flavor addition.
Stevia or maple syrup: These are the sweeteners I like to use, and here it is used to taste. Use a sweetener of your choice for these chocolate cups.
How to Make Chocolate Cups with Mint
First, steep the coffee blend in filtered water that is just off the boil.
While it steeps, melt the chocolate chips in a double boiler. I use a makeshift double boiler, with a pyrex bowl over a pot with an inch or two of boiling water. As the chocolate melts, stir in the sweetener of your choice.
Pour the melted chocolate equally into muffin tins lined with parchment paper baking cups, reserving half of the chocolate for a second layer.
Next, in a clean double boiler, melt the coconut butter and add the steeped RASA coffee liquid. Once fully melted, add in the spirulina and mint extract and stir together.
Pour the coconut butter mixture over the chocolate in the lined muffin tins. Then layer the second half of the melted chocolate over the coconut butter mixture.
Put the muffin tin into the freezer for 1-2 hours, or in the refrigerator overnight, until the chocolate cups are set and solid. Enjoy!
How to Eat and Store Minty Mocha Chocolate Cups
I love making these minty chocolate cups with coconut butter anytime I need a quick dessert to whip up for a party, or when I have a sweet craving to fulfill as soon as possible. The best part is these cups have added health benefits coming from whole and unprocessed ingredients.
Store these minty mocha cups in the refrigerator for up to a week, or in the freezer for longer. It won’t be long before these rich and delectable treats are eaten up!
I hope you take a couple of minutes to make, enjoy, and share these coconut butter chocolate cups with refreshing mint!
If you have a craving for more mint, try these recipes:
Minty Mocha Coconut Butter Cups
Minty Mocha Coconut Butter Cups are the chocolate cups of your dreams - chocolatey, buttery, and so easy to make with minimal ingredients!
- 3 cups chocolate chips
- 2 cups coconut butter
- 1 Tablespoon Cacao RASA blend
- 1-2 drops peppermint oil OR extract
- 1 teaspoon spirulina (optional for green color)
- 1 teaspoon vanilla bean powder OR vanilla extract
- Stevia or maple syrup to taste
- Steep 1 Tablespoon of Cacao RASA in 1/4 cup filtered water just off the boil.
- Melt the chocolate chips in a double boiler (or a pyrex bowl over a pan with an inch or two of boiling water).
- Stir the sweetener into the melted chocolate, and pour half of the mixture into a muffin tin lined with parchment paper cups.
- Melt coconut butter in a clean double boiler, and add the steeped RASA herbal liquid, spirulina, and mint extract into the pan.
- Pour the coconut butter and coffee mixture over the chocolate in the muffin pan.
- Pour the remaining chocolate over the coconut butter for the top layer.
- Put the pan into the fridge overnight or in the freezer for 1-2 hours.
- Enjoy when they are completely solid!
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 42gSaturated Fat: 32gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 23mgCarbohydrates: 40gFiber: 10gSugar: 28gProtein: 5g