Chocolate Maca Coconut Butter Cups

These treats are perfect for Valentine’s day (which is right around the corner already!) or any time you want to show yourself, or another, a bit of love. If you’re interested in some of the nutrition highlights and deets of why we love this recipe, we’ve listed them just below. And if you’d prefer to skip right down to the recipe (we get it!) you don’t have far to scroll 😉

Fun nutrition facts and ingredient highlights

  • Instead of food coloring, this recipe uses beet powder to provide a red/pink hue, keeping it more natural and free of anything artificial.
  • These cups are lower in sugar than most filled chocolate cups (like peanut butter cups) you’ll find in stores. We add just the right touch of honey to make them sweet enough. Plus, they’re safe for people with peanut allergies!
  • Dark chocolate offers up antioxidants (help counteract the oxidation that occurs in your cells from everyday environmental toxins and aging)  from flavonols.
  • Maca powder is used in the recipe to complement the chocolate and coconut, as well as add nutrition. If you’re new to maca powder, it comes from a root vegetable (related to the radish!) that grows in Peru. In fact, it’s also known as Peruvian Ginseng. Flavor-wise, it’s a great way to add a butterscotch or caramel flavor to foods.
  • Nutrition-wise, maca contains small amounts a variety of vitamins and minerals, including calcium, iron, zinc, magnesium, copper, B vitamins, and manganese. Per tablespoon of maca powder, you’ll get 30 calories, 1 gram of protein, 2 grams of fiber, 4 grams of sugar, and 6 grams of carbohydrate.
  • Maca powders can be pricy and tough to find, depending on where you live. So, if you prefer not to use it, leave it out. The filling will be a little softer and more coconut-y, without the caramel flavor the maca provides.
  • There aren’t a whole lot of studies on maca, so most of the health benefits touted are anecdotal, and related to energy and stamina, and hormone balance, especially related to infertility and depression. While the research isn’t robust enough to connect maca with health benefits, it seems to be well tolerated in most people when used in small amounts and since it contains nutrients, with think it’s a great ingredient to use. For people who have estrogen-sensitive conditions (endometriosis, breast/uterine/ovarian cancers) maca may negatively impact symptoms, check with your doctor before using maca on a regular basis.

Have a healthy, happy, delicious Valentine’s Day.

XX

Willow & Steph

Chocolate Maca Coconut Butter Cups
Print Recipe
Maca is a root vegetable (related to the radish!) that grows in Peru and has a flavor similar to caramel or butterscotch.The flavor of coconut and maca meld to create a rich caramel-like flavor and a creamy, smooth texture. Beet powder provides a pretty shade of pink, making these chocolate-y cups perfect for Valentine's Day. But really, isn't the chocolate-coconut combination perfect any time of year?
Servings Prep Time
8 cups 20 minutes
Passive Time
1 hour
Servings Prep Time
8 cups 20 minutes
Passive Time
1 hour
Chocolate Maca Coconut Butter Cups
Print Recipe
Maca is a root vegetable (related to the radish!) that grows in Peru and has a flavor similar to caramel or butterscotch.The flavor of coconut and maca meld to create a rich caramel-like flavor and a creamy, smooth texture. Beet powder provides a pretty shade of pink, making these chocolate-y cups perfect for Valentine's Day. But really, isn't the chocolate-coconut combination perfect any time of year?
Servings Prep Time
8 cups 20 minutes
Passive Time
1 hour
Servings Prep Time
8 cups 20 minutes
Passive Time
1 hour
Ingredients
Servings: cups
Instructions
  1. Place the shredded coconut in a high powered blender or food processor and blend until it forms a paste. It should look like the consistency of peanut butter. This took about 2 minutes in the Blend-tec blender, but it could take longer, depending on your blender or food processor. Be patient...stick with it! Scrape the sides down as needed.
  2. Add the coconut oil and honey and blend until smooth.
  3. Add the maca powder, blending until smooth.
  4. Finally, add the beet powder, and blend a final time until smooth.
  5. Refrigerate mixture until firm but not completely solid, about 5 minutes.
  6. Melt 3/4 cups of the chocolate chips and pour 1 1/2 teaspoons into the bottom of each of 8 paper muffin cups. Place on a tray or cutting board and refrigerate until firm.
  7. Form the coconut mixture into small patties (about 1 1/2 teaspoons of filling each). The patties should be circular, no more than 1/4 inch thick, flat, and wide enough to fill the inside of the muffin cup, with about 1/8 inch of space all along the edge. If the filling goes too close to the edge, it will show through when you pour the final layer of chocolate over the top. If the patties are too thick, the top layer of chocolate won't seal around it. Place one patty onto the center of each chocolate lined cup, press lightly to ensure it's flat against the bottom layer of chocolate, and put back in the refrigerator.
  8. Melt the remaining 1 cup chocolate chips and pour enough chocolate over the top of each patty of filling to completely connect to the bottom piece of chocolate and hide the filling, about 2 teaspoons of chocolate. Gently tap the tray/cutting board on the counter to get rid of air bubbles and seal the bottom layer of chocolate to the top. Add more chocolate if there is any filling showing through.
  9. Sprinkle the tops with sea salt (optional) and place the tray of cups back in the refrigerator to set.
  10. Store the cups in the refrigerator. Allow to come to room temperature before serving.
Recipe Notes

If you can't find maca powder, or don't want to pay the $$ for something you're using just a few teaspoons of, skip it! The texture of the filling is just a little softer without it. The flavor will be more coconut-y and less caramel-y. But if you do want to give maca powder a whirl, you can also add it to smoothies, oatmeal, baked goods, and soups!

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