Dark Chocolate Coconut Cups

November 27, 2017

It's that time of year when I start getting festive, especially today, with the snow falling outside. This is also the time of year when, as a kid, mom would start baking Christmas cakes & cookies. So today, I have Christmas music playing in the background, & I'm playing around with some (healthier) holiday recipes of my own. 

Dark Chocolate Coconut Cups

1/2 cup fine unsweetened roasted coconut
1 pack dark chocolate chips or 1 Lindt dark chocolate bar
1 tbsp coconut oil 

Roast coconut at 350F on a baking sheet for 10-15 minutes until brown. I only had unsweetened coconut flakes here so I ground them in the blender to make them fine first. Set aside until cool. 

Melt chocolate (I used an 85% dark chocolate Lindt bar) & coconut oil together in microwave stirring every 30-45sec until melted. Add coconut to chocolate and stir to mix. Optionally, you can add brown rice rice crispy cereal or nuts as well stirring together. The first time I made these I used the brown rice cereal. Today I tried them without, I like them both ways but I prefer them without any additions.

Add muffin liners to muffin pan then add mixture, place in freezer until set, approximately 10-15 minutes. Note: mini muffin pans may work better here and would create a smaller chocolate. I don't have any. 

Tip: I keep these frozen because they tend to melt quickly with the chocolate & coconut oil combination. Also keeping them frozen is a great way to keep them out of site so as not to eat a whole bunch at once. ;)



Until next time,





P.S. Find 7 more recipes similar to this one in my Fitgirlsrock Ultimate Holiday Survival Guide e-book. All my e-books are on sale today for 10% off using code CYBERMONDAY10 at check out. 

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