Chocolate & Coconut Cups – Marion Stock


Chocolate Layers

  • 105g cacao/cocoa butter
  • 50g cacao/cocoa powder
  • 20g virgin coconut oil
  • 5ml pure vanilla extract
  • 30ml pure maple syrup
  • a pinch salt

Coconut Layer

  • 125g coconut butter
  • 15ml pure maple syrup
  • Optional Food grade essential oil to taste e.g. peppermint or orange.Makes 30 small chocolates or 12 mini cupcake size



  • Place cocoa butter and coconut oil in a bowl and place bowl over a pan of hot water. Stir until melted.
  • Add sifted cocoa powder, maple syrup, salt and vanilla. Stir until well mixed.
  • Coconut Layer
  • In a separate bowl melt coconut butter in the microwave on a low setting. Add maple syrup. If using favouring, add to taste.
  • Layering the Chocolates
  • If using mini cupcake tin, line with patty papers.
  • Place a layer of chocolate (using approximately half of the mixture) into moulds or patty papers.
  • Place in freezer until set.
  • Add a layer of coconut butter mixture. Place in freezer until set.
  • Add final layer of chocolate and place in freezer or fridge until set.
  • Can be stored in the fridge for 2 weeks or freezer for a month.

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