Vegan Raspberry Coconut Butter Cups
  • 1 bag allergy friendly dark chocolate chips
  • ½ cup coconut butter (in liquid state)
  • ½ cup raspberry jelly
  • paper muffin or silicone baking cups
  1. Melt half of chocolate in the microwave or over a double boiler. Stir in remaining chips until full smooth.
  2. Pour approximately 1 heaping tablespoon of chocolate in a baking cup. Use the spoon to thinly coat ¾ of the way up the sides. Repeat with remaining cups.
  3. Place cups in the freezer or refrigerator to help set the chocolate, about 5-10 minutes.
  4. Remove from refrigerator and fill slightly less than half way with coconut butter. Place back in freezer to firm up.(Leave enough room for jelly and top chocolate layer or else the chocolate cannot seal the top)
  5. Fill almost to the top with raspberry jelly, allowing room for the top layer of chocolate.
  6. Place in refreezes to set.
  7. Pour a thin layer of chocolate on top to seal. You may need to melt additional chocolate depending upon the size of cups used.
  8. Enjoy straight from the paper cups or gently remove from the paper or silicone cup.
Recipe by Petite Allergy Treats at