Coconut Lime Chocolate Cups

Gluten free, Vegan


  • 1 bar 80% dark chocolate
  • 1 tbsp maple syrup, honey or coconut syrup (optional)
  • 3 tbsp melted coconut butter
  • 1 tbsp unsweetened shredded coconut and a little extra to sprinkle on top
  • 3 drops of lime essential oil (I personally use Young Living, it’s safe to ingest. DO NOT use perfume grade)
  • 1 tsp freshly squeezed lime (if you don’t have lime essential oil)


  • 1 mini muffin tray (makes 12 chocolates)


Step 1 – In a pot, boil water, once water is boiled, place a bowl on top of the pot. You are creating a double boiler.

Step 2 – Place dark chocolate in the bowl and allow it to melt on medium heat. Once melted add the sweetener of your choice if you wish.

Step 3 – Take half of the melted chocolate and pour a little in each mold in the muffin tin. Place in freezer for 10 minutes.

Step 4 – If the coconut butter is hard, first melt it. Place your jar of coconut butter in the pot of boiling water. Add a litttle coconut oil to the coconut butter if needed. This will allow it to melt and mix more evenly.

Step 5 – Once coconut butter is melted, take 3 tbsp and place it in a small bowl, add shredded coconut and lime. Mix well.

Step 6 – Take muffin tin out of the freezer and place a little coconut mix on top of frozen chocolate. Put back into the freezer for 10 minutes.

Step 7 – Place the bowl of melted chocolate back on the boiling pot of water if you need to melt it again.

Step 8 – Take muffin tin out of the freezer, pour the rest of the chocolate on top and freeze for an additional 10 to 15 minutes.

Step 9 – Sprinkle shredded coconut on top and enjoy!

Store in a container in your fridge.