3-Ingredient Dark Chocolate Coconut Cups
You’re only about twenty minutes and three ingredients away from enjoying these easy dark chocolate coconut cups. No baking required! Just melt the chocolate with coconut oil, layer with coconut flakes, and freeze!
I have several deliciously simple chocolate cup recipes but these 3-Ingredient Dark Chocolate Coconut Cups are actually my son’s favorite. I find that surprising since they’re really the absolute easiest!
These candies are rich in flavor with plenty of dark chocolate balanced with sweet coconut flakes.
You likely already have everything you need to whip these up.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Dark chocolate chips
- Coconut oil
- Sweetened coconut flakes or shredded coconut
To make this recipe, you’ll line a mini muffin pan with cupcake liners.
Then melt the chocolate chips and coconut oil together. This needs to be done carefully and at very low heat so it doesn’t burn.
Add a little chocolate to the bottom of each liner.
Add the coconut flakes on top of the chocolate.
Top with the remaining chocolate mixture. Freeze until firm and enjoy!
Can you use a standard muffin pan instead of a mini pan?
You can but you’ll only get about 6 to 8 cups due to their larger size.
Why combine the chocolate chips with coconut oil?
The coconut oil is what makes the chocolate harden to create a shell around these cups.
Are these vegan and dairy free?
Yes, these cups are vegan and dairy free if you use dairy free chocolate chips.
Can you use semi-sweet or milk chocolate chips?
Of course! These won’t be dark chocolate cups anymore, but both semi-sweet and milk chocolate will work beautifully! Go right ahead and use what you have!
Can you use unsweetened coconut flakes?
Yes! If you don’t want a super sweet candy then you’ll enjoy unsweetened coconut flakes in there and likely still have plenty of sweetness from the chocolate.
Can you store at room temperature?
I personally wouldn’t. They get pretty soft if they sit at room temperature for too long. If you want a creamier texture, store in the refrigerator until you’re ready to enjoy and then let them sit at room temp for about 5 minutes to soften.
Can you store in the freezer?
Yes! If you don’t plan on enjoying these in the next few days just store them in the refrigerator until you plan to eat them. They will of course require thawing when you’re ready.
More recipes like this:
Easy Chocolate Almond Butter and Jelly Cups
Easy 4-Ingredient Almond Butter Cups
Grain Free Chocolate Chunk Granola
Ultimate Chocolate Chip Cookies
3-Ingredient Dark Chocolate Coconut Cups
Ingredients
- 10 oz dark chocolate chips
- 1 tbsp + 1 tsp coconut oil
- 1/3 cup sweetened coconut flakes, Can use unsweetened
Optional: Extra coconut flakes for garnish
Instructions
- Line a 12-cup mini muffin pan with cupcake liners. Set aside.
- Add chocolate chips and coconut oil to a small saucepan or pot on low heat. Melt, stirring frequently, until smooth. Then remove from heat so it doesn't continue to cook. (Don't use a higher heat and be sure to watch the chocolate carefully. We don't want it to burn and get thick.)
- Add 1 tsp of your chocolate mixture into each cupcake liner.
- Divide 1/3 cup coconut flakes between each cup and add to the top of the chocolate.
- Top with 2 tsp of remaining chocolate mixture. (If you have any left divide it up amongst the cups so none gets wasted!)
- (Optional) Add a sprinkle of extra coconut flakes to the top of each cup.
- Place pan in the freezer and freeze until firm, about 15 to 20 minutes (no longer). Enjoy immediately or let them soften for 5 minutes at room temp for an even creamier texture. Store uneaten cups in an airtight container in the refrigerator.
