Chocolate-Vanilla Coconut Butter Cups

I'm Cait Crowell

I'm a Colorado-based girl who turned my passion for nutrition into a multiple 6 figure business. I love gluten free pizza, outdoor adventures, going down research rabbit holes, and being honest AF. I'm here to help you master your health and your business, one day at a time. 

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choco-van coconut

Happy Sunday! The Crossfit Open is starting this weekend and I’m being a lazy POS and not doing it this year 😉 but that’s alright with me.

My weekend was filled with work, driving to Williamsburg to
watch my man open up his outdoor track season with an 800 and 5k race, trying to figure out what the HELL is going on with my digestive system, and blogging to some pretty kick ass people- aka, YOU! Thanks for stopping by 🙂

Chocolate. Vanilla. Coconut. Cups. YUM.

These coconut cups are loaded with healthy fats, nutrients, minerals, and can be eaten purely because they’re delicious, and/or for various health benefits:

  • Great source of quick energy
  • Helps to keep you satiated + remain fuller longer
  • A healthy sweet treat
  • GREAT source of healthy fats
  • Contains MCT’s (Medium Chain Tryglycerides), which are proven to increase energy expenditure, lower overall body fat tissue, and reduce the body’s reliance on carbohydrates for energy allowing the body to burn fat for fuel.
  • Perfect pre-workout snack
  • Perfect ANYTIME snack 😉
Chocolate-Vanilla Coconut Butter Cups
Cook time:
Total time:
Serves: 18 Cups
*Recipe modified from Diane Sanfilippo’s book, Practical Paleo. Original recipe: Almond butter cups, dark and light, pg. 398
  • What You’ll need
  • 18 paper liners
  • 18-muffin baking tin
  • Chocolate Flavored Coconut Layer:
  • 4 tbsp coconut oil, melted
  • 4 tbsp coconut manna, melted/softened
  • 1/2 cup cacao powder
  • 2 tsp pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 2 pinches sea salt
  • 2 pinches cinnamon
  • Vanilla Flavored Coconut Layer:
  • 6 tbsp coconut oil, melted
  • 6 tbsp coconut butter, melted/softened
  • 2 tsp pure maple syrup
  • 1/2 tsp pure vanilla extract
  • Vanilla flecks from 1 bean pod (To remove flecks, slice bean pod down the middle and scrape out with back of knife)
  • 1 tsp shredded coconut
  1. Place paper liners in your muffin tin for prep.
  2. In a medium sized mixing bowl, whisk together all of the ingredients for the Chocolate Flavored Coconut layer, making sure the coconut oil and coconut butter are MELTED before combining.
  3. Evenly distribute the Chocolate Coconut Butter mixture into the paper-lined muffin tins, roughly 1 tablespoon per cup.
  4. Place the trays in the freezer for 5 minutes until hardened.
  5. While the Chocolate Coconut base is hardening in the freezer, combine all ingredients for the Vanilla Flavored Coconut layer in a medium sized mixing bowl. Again, making sure the coconut oil & coconut butter are MELTED before whisking ingredients together.
  6. Take the muffin tray out of the freezer (with the hardened chocolate coconut base) and add vanilla flavor on top. Creating a 1/2 Chocolate, 1/2 Vanilla Coconut Butter Cup 🙂
  7. Place tray back in freezer for another 5 minutes before enjoying.
  8. Serve cold or at room temperature, store in Fridge for up to 1 month.

I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for your support with What Cait Ate!

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