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A layered mix of coconut butter in the classic ice cream flavor, these Neapolitan Coconut Butter Cups require just four ingredients! A simple, vegan, healthier way to indulge for Valentine's Day.
How to Make...

Neapolitan Coconut Butter Cups [ + 5 other Valentine’s Day Desserts to Share! ]

A layered mix of coconut butter in the classic ice cream flavor, these Neapolitan Coconut Butter Cups require just four ingredients! A simple, vegan, healthier way to indulge for Valentine’s Day.

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 8 1x
  • Scale:

Ingredients

chocolate later:

  • 2 TBS dairy-free semi sweet mini chocolate chips
  • 2 TBS coconut butter, melted

strawberry layer:

  • 1/4 cup finely diced strawberries
  • 2 TBS coconut butter, melted

Instructions

  1. Line a mini muffin pan with liners, or use silicone liners/mini muffin pan.
  2. Set out three small microwaveable bowls, one for each flavor/layer.
  3. For the vanilla: melt 4 tablespoons of coconut butter in microwave, about 10 second increments until melted. Stir in vanilla extract. Using 1/2 tablespoon, place vanilla coconut butter into lined mini muffin pan. Place in freezer for 5 minutes to set.
  4. For the chocolate: melt together 2 tablespoons of chocolate chips with 2 tablespoons of coconut butter, for about 15-20 seconds. Check after 15 seconds, then do increments of 5 seconds, stirring between each round until completely melted. Once vanilla layer has set, take muffin pan out of freezer. Using 1/2 tablespoon, place chocolate coconut butter on top of vanilla layer. Return to freezer for 5 minutes to set.
  5. For the strawberry layer: melt together 2 tablespoons of coconut butter with diced strawberries for about 20 seconds. Stir until strawberries and coconut butter are well combined (some strawberry chunks may be present, that is fine). Once the chocolate layer is set, use 1/2 tablespoon and scoop strawberry layer onto chocolate layer. Use wet fingertips to gently press the strawberry layer. Return to freezer for 5 minutes-10 minutes, until strawberry layer has set.
  6. Store Neapolitan Coconut Butter Fudge Cups in container in fridge or tightly wrapped in freezer.*

Recipes Notes:

-I used Artisana Raw Coconut Butter

*Because of the nature of coconut butter, these fudge cups are best kept cold. If storing in freezer, they can be set out to thaw, but they will not hold their shape well after getting to room temperature.
I stored mine in the fridge.

Nutrition Information:

  • Serving Size: 1 mini cup
  • Calories: 127
  • Sugar: 3
  • Fat: 12
  • Carbohydrates: 7
  • Fiber: 3