Dark Chocolate Coconut Cups
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These Dark Chocolate Coconut Cups are just like peanut butter cups, but filled with coconut! These naturally vegan candies are a delicious sweet treat.
If you love making homemade candy as much as I do, be sure to check out some of my other favorite recipes like my Vegan Dark Chocolate Mini Peanut Butter Cups, Dark Chocolate Coconut Squares, or my Vegan Dark Chocolate Covered Pretzels.
Table of Contents
I love making this vegan candy because I'm a huge fan of dark chocolate and coconut. It's my favorite flavor pairing! So, I've created a homemade candy that is basically a peanut butter cup, but with coconut instead. If you love peanut butter cups, be sure to check out my Vegan Dark Chocolate Mini Peanut Butter Cups too!
This homemade vegan candy is quick and easy to make. It has just 4 simple ingredients and it's also naturally gluren free. If you are looking for an indulgent candy recipe that is better for you, this is totally it!
Why You'll Love This Recipe
Homemade Candy: You will love this easy homemade candy recipe! This recipe for Dark Chocolate Coconut Cups only has 4 ingredients! I love making homemade candy because it allows you to use quality ingredients that you don't have to worry about.
Chocolate + Coconut: If you are a chocolate and coconut fan (like me) then you will love this easy homemade candy recipe! Chocolate and coconut is my favorite combination. The sweet coconut with the rich chocolate, there is nothing better. These little coconut bites are covered in dark chocolate for a sweet treat that is bite sized!
Naturally Vegan: I love this vegan candy because it only has 4 simple ingredients. Even if you are not vegan (like me), you will love these Dark Chocolate Coconut Cups for their natural simplicity.
Ingredients
- Coconut: I use organic unsweetened fine shredded coconut in this homemade candy.
- Powdered Sugar: I use organic powdered sugar for sweetener.
- Coconut Cream: You'll need organic coconut cream for the filling.
- Dark Chocolate: I use organic mini dark chocolate chips for ease. If you are using a dark chocolate bar, just be sure to chop it up into small pieces so it melts evenly.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
- Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate.
- Mini Cupcake Pan: You'll need a mini cupcake pan and liners to make this homemade candy.
- Piping Bag: I like to pipe the filling into the cupcake pan for ease. I use a large piping bag.
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Step by Step Instructions
Step 1
Line a mini cupcake pan with liners.
Step 2
Using a double boiler, melt the chocolate. Alternatively, you can use a microwave safe bowl and microwave for 30 second intervals, stirring after each one, so you don’t burn the chocolate. Transfer the chocolate to a pyrex measuring cup with a spout.
Fill the cupcake liners one third with chocolate. Place the tray in the freezer to harden the chocolate.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, add the fine shredded coconut, powdered sugar, and coconut cream. Mix on low until combined. Transfer to a piping bag.
Step 4
Remove the tray from the freezer, ensure that the chocolate is hardened. Pipe a dollop of filling into each cup into the middle, careful not to get filing on the sides.
Step 5
Fill the cups with the remaining chocolate to cover the filling and the sides. Sprinkle with more coconut on top. Place back in the freezer to harden.
FAQ's
Yes! If you'd like to use milk chocolate or even white chocolate, you could do that too!
You can use coconut milk or even heavy whipping cream if you're not vegan. I prefer using coconut cream as it makes these incredibly creamy and provides even more coconut flavor!
Homemade chocolate candy that is not tempered should be stored in the fridge. Because the chocolate is not tempered, storing it in the fridge will prevent it from melting and sweating. With this recipe, I also prefer to store in the fridge, because of the cream in the recipe, which is why I don't temper the chocolate here.
Craving More?
Dark Chocolate Coconut Cups
Ingredients
- 510 grams mini dark chocolate chips
- 85 grams unsweetened fine shredded coconut
- 71 grams powdered sugar (sifted)
- 2.7 ounces coconut cream
- unsweetened fine shredded coconut (for topping)
Instructions
- Line a mini cupcake pan with liners.
- Using a double boiler, melt the chocolate. Alternatively, you can use a microwave safe bowl and microwave for 30 second intervals, stirring after each one, so you don’t burn the chocolate. Transfer the chocolate to a pyrex measuring cup with a spout.
- Fill the cupcake liners one third with chocolate. Place the tray in the freezer to harden the chocolate.
- In the bowl of a stand mixer fitted with the paddle attachment, add the fine shredded coconut, powdered sugar, and coconut cream. Mix on low until combined. Transfer to a piping bag.
- Remove the tray from the freezer, ensure that the chocolate is hardened. Pipe a dollop of filling into each cup into the middle, careful not to get filing on the sides.
- Fill the cups with the remaining chocolate to cover the filling and the sides.
- Sprinkle with more coconut on top. Place back in the freezer to harden.
- Store coconut cups in the fridge or in the freezer.
Notes
Nutrition
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