Macadamia Coconut Butter Cups

Serves: 12



  • ¾ cups coconut butter, melted
  • 1 cup Mauna Loa chopped macadamia nuts, soaked
  • 1 tsp vanilla
  • 1 tbsp maple syrup


  • 16 oz dark chocolate chips
  • 1 tbsp coconut oil


  • In a food processor combine all of the filling ingredients.
  • Blend until smooth and set aside.
  • Over a double boiler, melt the dark chocolate with 1 tablespoon of coconut oil
  • In a lined cupcake pan, portion 1 ½ tablespoons of the melted chocolate onto the bottom of each muffin liner.
  • Place in the freezer until set, approximately 10 minutes.
  • On top of the chocolate bases, spoon 1 tablespoon of the macadamia filling.
  • Spread the filling into an even layer that does not reach the edge of the cups.
  • Cover the filling with another 1 ½ tablespoons layer of melted chocolate, ensuring that chocolate covers the filling entirely.
  • Place back into the freezer until set, at least 20 minutes.
  • Once set, enjoy!

Original recipe from: Emily-The Fresh Slice