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Chocolate Nut Butter Cups

Adaptable Chocolate Butter Cups (Vegan)

Delicious raw chocolate cups that you can fill with any nut or seed butter you tolerate!
Course Dessert
Cuisine Raw
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 large butter cups
Calories 184kcal
Author Lauren Goslin


  • 1/2 c . coconut oil , melted
  • 1/2 c . cocoa powder
  • 1/4 c . maple syrup
  • dash sea salt
  • 6 T . nut or seed butter of your choice (we love the stone ground raw pecan butter from Vivapura or peanut butter best!)
  • 2 T . coconut oil , melted
  • 2 T . + 2 t. oat flour (I grind my own flour using Country Choice Organic Oats)
  • 2 T . coconut sugar
  • 1/2 t . vanilla extract
  • dash sea salt (if nut or seed butter is unsalted)


  • Mix together the ingredients for the chocolate.
  • Pour a small amount of the chocolate into each of 12 paper muffin cups (just enough to coat the bottom).
  • Freeze until hardened (5-10 minutes).
  • Meanwhile, mix together the ingredients for the butter filling until well combined.
  • Evenly distribute the butter filling atop the chocolate in the 12 cups.
  • At this point, you can freeze the filling for another 5-10 minutes or (if you're antsy like me) evenly distribute the remaining chocolate directly atop the butter filling.
  • Freeze until chocolate is solid (10-15 minutes).
  • Enjoy!


Nutrition facts are based on using peanut butter in the filling. WW points (new system): 5


Calories: 184kcal | Carbohydrates: 11.3g | Protein: 2.8g | Fat: 15.9g | Saturated Fat: 11g | Polyunsaturated Fat: 4.9g | Sodium: 58mg | Fiber: 1.6g | Sugar: 7.4g