After you’ve made a batch of strawberry-coconut butter and have spread it on all the things (biscuits, toast, your finger…), maybe it’s time to take that next step with what’s left. If there’s any left, that is.
Which makes me think that maybe, you ought to make these before you get to spreading it and spooning it straight into your mouth, just so you can make sure you have enough. But either way, these are definitely a natural next level of deliciousness. They’re also perfect for gifts. After all, who doesn’t like chocolate?
Making your own candy might seem difficult, but I promise you, these are simple. If you wish, you can skip tempering the chocolate, like I did this time around, and make them refrigerator-only treats. But for gifts, tempering only takes an extra step or two (I describe how to do so here) and turns your chocolates into something professional-looking. But essentially, you melt chocolate, paint the inside of a chocolate mold, fill with the strawberry-coconut butter, and paint more chocolate to seal. It’s kind of like kindergarten, all over again. Easy peasy. And the results are far worth the effort – the mix of dark chocolate and the strawberry-coconut butter is a delicious treat.
So whether you’re tiring of simply eating this strawberry-coconut butter as a spread, or you want an easy-to-make candy that’s definitely worthy of gift-giving, these cups are sure to meet your needs.Print Recipe
Strawberry-Coconut Butter Cups (gluten-free, vegan-friendly)
8 oz dark chocolate (I used Brix Smooth Dark Chocolate – if you want a vegan chocolate, be sure to choose one without milk or butter fat.)
About 1/2 recipe Strawberry-Coconut Butter - if refrigerated, allow to warm on the counter for about 30 minutes
Candy mold, such as one for peanut butter cups
Small paintbrush (like 1/4″)
Prepare a double boiler. (If you don’t have a double boiler, you can simply set a small saucepan with an inch or two of water to simmer, and place a large stainless bowl over the top. Place the chocolate in the top bowl/pot. Allow to melt and come to about 113-120 degrees F, stirring occasionally. (If you wish to temper the chocolate, bring the chocolate back down to 80 degrees F, and then rewarm to 90 degrees F, making sure not to heat it above that temp. Hold the chocolate at this temp while using.)
Using a small paintbrush, paint chocolate into the candy mold, making sure you cover it completely. Allow to dry. (I had to place the molds into the fridge for 10 minutes or so to set.)
Once the chocolate is set, spoon a small amount of strawberry-coconut butter into each mold. Finally, paint more chocolate over the top to fill the mold and seal the filling inside. Place the molds in the refrigerator or freezer to set for another 10-15 minutes.
Once the chocolates are sufficiently hard, you can pop them out of the molds by turning the mold upside down and pressing on the backs of each candy. They should pop out with relative ease.
Store in refrigerator, unless you’ve tempered the chocolate, and in that case, they can be stored at a cool room temperature.
Makes about 18-20 chocolates.